Mock Turtle Soup (Imitation)

Ingredients

• 1.5 liters Beef stock or rich vegetable stock (Original suggests water in which rice has been boiled as an alternative)
• 1 medium Onion, roughly chopped
• 1 medium Carrot, roughly chopped
• 2 stalks Celery stalks, chopped (Original calls for a small head)
• 1 small Turnip, peeled and chopped
• 1 tsp Dried Thyme
• 1 tsp Dried Marjoram
• 1 tsp Dried Parsley
• 2 tbsp Butter (for roux)
• 2 tbsp All-purpose flour (for roux)
• 0.5 tsp Gravy browning (Parisian Essence/Kitchen Bouquet) (To give a dark color)
• 60 ml Sherry or Madeira wine (Or juice of 1 lemon if alcohol is objected to)
• 0.25 tsp Cayenne pepper
• 3 yolks Hard-boiled egg yolks (for forcemeat)
• 1 whole Raw egg (for forcemeat)
• 2 tbsp Breadcrumbs (for forcemeat)
• 1 tsp Fresh parsley, minced (for forcemeat)

Instructions

1. 1Peel and roughly chop the onion, carrot, celery, and turnip into uniform pieces.
2. 2Place the chopped vegetables in a large pot with the stock. Bring to a boil, then reduce heat and simmer until vegetables are very tender. Add the dried herbs (thyme, marjoram, parsley) during the last 10 minutes of cooking.
3. 3While the soup simmers, prepare the forcemeat. Mash the hard-boiled egg yolks in a bowl. Add the breadcrumbs, fresh minced parsley, a pinch of salt, and a pinch of cayenne. Beat the raw egg and add just enough to the mixture to bind it into a stiff paste. Roll into small balls the size of marbles.
4. 4Once vegetables are tender, rub the entire mixture through a wire sieve into a clean bowl to create a smooth puree. Alternatively, use an immersion blender until smooth, then pass through a sieve for a finer texture.
5. 5In the soup pot, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a nutty brown color (brown roux).
6. 6Gradually whisk the pureed soup back into the brown roux. Bring to a simmer; it should be as thick as cream. Stir in the Parisian essence (browning) to achieve a dark color. Add the sherry (or lemon juice) and cayenne pepper.
7. 7Gently drop the prepared egg forcemeat balls into the simmering soup. Cook for about 5 minutes until they are firm and cooked through. Serve hot.