Mock Turtle Soup Classic Recipe 🐢

Hearty Creole-style soup mimicking classic turtle soup, made with ground veal or beef, a rich tomato-spiced broth, Holy Trinity vegetables, and finishing touches of sherry, lemon, and hard-boiled eggs for authentic flavor and texture.

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Prep Time: 20

Cook Time: 1 9

Total Time: 1 35

Course: Main Course, Soup

Cuisine: American, creole, english

Keyword: creole soup, louisiana soup, mock turtle soup, sherry soup, turtle soup substitute, veal soup

Servings: servings

Calories: 320kcal

Author: Tanya

Equipment

Large Dutch oven or heavy‑bottomed pot – for browning meat, making the roux, and simmering the soup. ndndv
Wooden spoon or sturdy spatula – for stirring the roux and scraping the pot.
Whisk – helpful for blending in flour and broth smoothly and preventing lumps.
Chef’s knife and cutting board – for chopping onion, bell pepper, celery, garlic, and herbs.
Measuring cups and spoons – for broth, tomato puree, flour, sherry, and seasonings.
Ladle – for serving the thick soup into bowls.
Colander or sieve – optional, if you want to strain or adjust texture.
Airtight storage containers – for storing leftovers in the refrigerator or freezer.

Ingredients

Meat Base
1 ½ lb 680 g ground veal, ground beef, or ground turkey
2 tbsp vegetable oil for browning
Roux
⅓ cup all-purpose flour
⅓ cup vegetable oil or butter
Holy Trinity & Vegetables
1 large yellow onion finely chopped (1 ½ cups)
1 green bell pepper finely chopped (1 cup)
2 celery stalks finely chopped (¾ cup)
4 garlic cloves minced
Broth & Tomato Base
4 cups 1 L beef broth or veal stock, low-sodium
1 can 15 oz / 425 g tomato puree or crushed tomatoes
2 tbsp tomato paste
Spices & Seasonings
2 bay leaves
1 tsp dried thyme
½ tsp ground allspice
1 tsp Cajun seasoning or paprika + cayenne
2 tbsp Worcestershire sauce
1 tsp kosher salt adjust to taste
½ tsp black pepper
Finishing Touches
3 tbsp dry sherry
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
2 hard-boiled eggs peeled and finely chopped
Lemon slices for serving

Instructions

Brown the Meat
Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat.
Add ground veal (or beef/turkey) and cook 6–8 minutes, breaking it up, until browned and crispy. Season with ½ tsp salt. Drain excess fat if needed, then remove meat to a plate.
Make the Roux
In the same pot, reduce heat to medium. Add ⅓ cup oil and whisk in flour.
Cook 8–12 minutes, stirring constantly wooden spoon, until roux reaches peanut butter color and nutty aroma (do not burn).
Cook the Holy Trinity
Add chopped onion, bell pepper, celery, and garlic to the roux. Cook 6–8 minutes until vegetables soften and release aroma.
Stir in thyme, bay leaves, allspice, Cajun seasoning, Worcestershire, tomato paste, and remaining salt/pepper.
Build the Broth
Gradually whisk in beef broth and tomato puree until smooth.
Return browned meat to the pot. Bring to a simmer, then reduce heat to low.
Simmer the Soup
Cover partially and simmer 45–60 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust seasoning.
If too thick, add a splash of broth or water.
Finish and Serve
Remove bay leaves. Stir in sherry and lemon juice off heat.
Ladle into bowls, top each with chopped hard-boiled egg, parsley, and a lemon slice. Serve with cornbread or rice.

Notes

Meat choice: Veal gives the most authentic delicate flavor; beef is richer; turkey keeps it lighter. All work well.

Roux safety: Watch constantly—burnt roux ruins the soup. Medium-low heat is better than rushing.

Make-ahead: Flavors improve after 24 hours in fridge. Reheat gently on stovetop.

Slow cooker option: Brown meat/veggies first, then transfer to slow cooker with all other ingredients (except finishing touches) for 4–6 hours on LOW.

Nutrition

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