Tremé Mock Turtle Soup
Ingredients
¾ cup unsalted butter
6 celery stalks, chopped
1 cup chopped onion
2 garlic cloves, minced
1½ pounds ground sirloin
1 (15-ounce) can tomato purée
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can beef broth
½ cup all-purpose flour mixed with 1 cup water
½ cup Worcestershire sauce
1 cup ketchup
1 teaspoon hot sauce
2 bay leaves
1½ teaspoons dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
½ cup fresh lemon juice
¼ cup minced fresh parsley
6 large hard-cooked eggs, peeled and chopped
½ cup sherry
Garnish: lemon slices
Directions
In a large saucepan over medium-high heat, melt butter. Add celery, onion, and garlic, and cook until just softened, 5 to 7 minutes. Add sirloin, and cook until meat is browned and vegetables are tender, about 15 minutes. Transfer to an 8-quart slow cooker.
To slow cooker, add tomato purée, broths, flour mixture, Worcestershire, ketchup, hot sauce, bay leaves, thyme, salt, and pepper, and stir to combine. Cook over low heat for 4 hours.
Add lemon juice, and cook 30 minutes. Remove bay laves, and stir in parsley, eggs, and sherry. Garnish with lemon slices, if desired. Serve immediately.