Treme (Mock Turtle Soup

• Meat

  • 1 1/2 lb Ground sirloin

• Produce

  • 2 Bay leaves
  • 6 stalks Celery
  • 1/4 cup Flat-leaf parsley
  • 2 cloves Garlic
  • 6 slices Lemon
  • 1 cup Onion
  • 1 1/2 tsp Thyme

• Refrigerated

  • 6 Eggs, hard

• Canned Goods

  • 2 14.5-oz. cans Beef broth
  • 2 14.5-oz. cans Chicken broth
  • 1 15-oz. can Tomato puree

• Condiments

  • 1 tsp Hot sauce
  • 1 cup Ketchup
  • 1 1/2 cups Lemon juice
  • 1/2 cup Worcestershire sauce

• Baking & Spices

  • 1/2 cup Flour mixed with
  • 1 Salt and pepper

• Dairy

  • 3/4 cup Butter

• Beer, Wine & Liquor

  • 1 cup Sherry

Found on epicurious.com

Description

Ingredients

• 1 1/2 lbs. ground sirloin
• 6 stalks celery, chopped
• 2 cloves garlic, minced
• 1 cup chopped onion
• 3/4 cup butter
• 1 15-oz. can tomato puree
• 2 14.5-oz. cans chicken broth
• 2 14.5-oz. cans beef broth
• 1/2 cup flour mixed with 1 cup water
• 1/2 cup Worcestershire sauce
• 1 cup ketchup
• 1 tsp. hot sauce
• 2 bay leaves
• 1 1/2 tsp. thyme
• Salt and pepper to taste
• 1 1/2 cups lemon juice
• 1/4 cup flat-leaf parsley, minced
• 6 hard-boiled eggs, chopped
• 6 slices lemon, for garnish
• 1 cup sherry, or to taste, optional

Directions

• Preparation On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker. Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir. Cook on low heat for 4 hours. Add lemon juice, parsley, and eggs 30 minutes before serving. Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices. Reprinted with permission from In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller. Copyright © 2014 by Patrice Keller Kononchek and Lauren Malone Keller. Photographs by Michael Palumbo. Published by Pelican Publishing Company, Inc.

Nutrition