Schildpadsoep imitatie |
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2 lb veal or beef (rund) knuckles * 5 qt water 2 tb butter 3 tb flour 1 ea onion 1 ea carrot, chopped 1 ea turnip, cubed 4 ea whole cloves 1 ea lemon 1/2 lb ham, cubed 2 ea chicken (kip) thighs cubed ** 1 tb worcestershire sauce 1 ds salt 1 ds pepper 1/3 c madiera or sherry 2 ea ahrd cooked eggs, sliced * SOUP BONES CAN BE USED. ** |
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BereidingChicken thighs should be boned, skinned and cubed. In a deep kettle combine the bones and the water. Bring to a boil. Skim off surface of the water several times to remove all the elements that float to the top. Simmer, covered until the water is reduced to three quarts, about 1 1/2 hours. Discard the bones. Reserve the broth. In the same kettle, combine the butter and flour over medium heat. Cook stirring constantly until the mixture is honey colored. Stir in reserved beef broth and cook until liquid comes to a boil. Add onion, carrot, turnip, and bay leaf. Stick th ecloves into the whole lemon and add it to the broth. Add ham and chicken. Simmer for 30 to 40 minutes. Stir in worcestershire sauce salt, pepper, and madeira or sherry. Cool slightly before serving. Discard bay leaf and lemon before serving. Serve by laying egg slices in a bowl and ladling soup over the top.Note: recipe uses knuckle bones to achieve the gelatinous texture of green turtle. Green turtle, or cooter, is an endangered species, protected by law. This recipe while not strictly authentic, is more appetizing. |
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