On the Second Day of Christmas

My true love gave to me Two Turtle Doves. Doves are a symbol of peace. The two turtle doves are said to represent two aspects of faith; the Old and New Testaments bound together in a single book, The Holy Bible.

Since we had hens on the first day of Christmas, I didn’t want to repeat the second day with yet another recipe using the same key ingredient. That’s when I realized we have Turtle Doves. Turtle – as in soup. Okay, not real turtles, but mock turtles. English carol – English soup. Makes sense to me.

Sometime around the mid-18th century a cheaper imitation of England’s Green Turtle Soup was created. That said, this isn’t it. Mock turtle soup of old used brains and organ meats such as a calf’s head to duplicate the texture and flavor of turtle meat. The calf’s head was first to be scalded to remove the hair, then boiled until the horns were tender. Yum! Yeah right, I don’t think so. Ground Sirloin is a much more appetizing choice, don’t you think?

Louisiana Mock Turtle Soup
6 Celery Ribs, chopped
1/2 Yellow Onion, chopped
2 Garlic Cloves, minced
3/4 cup Butter
1-1/2 lbs Ground Sirloin
1 (15-oz) can Tomato Purée
1-1/2 cups Chicken Stock
1-1/2 cups Beef Stock
1/2 cup Worcestershire Sauce
1 cup Ketchup
1 teaspoon Hot Sauce
2 Bay Leaves
1-1/2 teaspoons dried Thyme
1 teaspoon Sea Salt
Fresh Black Pepper to taste
1/2 cup Flour
1 cup Water
1/2 cup Lemon Juice
6 large Hard-cooked Eggs
1/4 cup fresh Parsley
1/2 cup Sherry or to taste
1 Lemon for garnish

Rinse, trim and chop the celery, set aside. Peel and chop the onion, set aside. Peel and mince the garlic, set aside.

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 mixture to an 8-quart slow cooker.

To slow cooker, add tomato purée, both stocks, Worcestershire, ketchup, hot sauce, bay leaves, thyme, salt, and pepper. In a bowl, whisk the flour with water until well blended, pour mixture into the slow cooker. Stir to combine. Cover and cook on LOW setting for 4 hours.

Add lemon juice, and cook 30 minutes. While the soup continues to cook, hard-boil and peel the eggs. Set aside until ready to use. Mince parsley, set aside.

Remove bay leaves from the soup, and stir in parsley, eggs, and sherry.

Ladle into soup bowls. Slice lemon for garnish and serve.