Servings: 10
A vegetarian version, of a beef and veal version, of the turtle meat original, that was really popular with the founding fathers dining at the City Tavern in Philadelphia in 1776.
2 teaspoons unsalted butter
12 ounces Plant-based burger (I like Impossible brand)
2/3 cup carrots, chopped
2/3 cup onions, chopped
2/3 cup celery, chopped
1 large shallots, chopped
1 large clove garlic, chopped
8 cups vegetable stock
2/3 cup madeira
3 sprigs thyme
1/4 cup fresh parsley, chopped
1 bay leaf 3/4 teaspoon ground cloves
1/2 cup tomato paste
3 tablespoons unsalted butter
1/8 cup rice flour
1/2 cup dry sherry
salt and pepper to taste
In a 5 quart stockpot, melt the butter and sauté the “meat” until brown. Add the vegetables and sauté 5 minutes until soft. Add the stock, the Madeira and the spices, bring to a boil, reduce heat and simmer for 1 1/2 hours. Strain the soup through a sieve, saving broth. Remove the bay leaf and thyme stems, then put the “meat” and vegetables in a food processor. Process to a coarse texture. Return the broth and meat/vegetable mix to the stockpot. Bring to a boil and stir in the tomato paste. in small skillet melt butter, stir in flour and cook 15 minutes until browned. Slowly stir flour mixture into soup and cook 5 minutes until hot and thickened. Stir in sherry, and correct for salt and pepper.