Fascinating History Behind Mock Turtle Soup (And How to Make It at Home)

Mock Turtle Soup is a quintessential dish steeped in history and tradition, offering a rich and hearty flavor that has delighted palates for centuries.

Despite its name, this soup is a genuine and flavorful alternative to the original Turtle Soup, providing a vegetarian-friendly option without compromising on taste or texture.

Whether you’re a culinary enthusiast looking to explore traditional British cuisine or simply seeking a comforting meal, Mock Turtle Soup is sure to satisfy your cravings.

History

Mock Turtle Soup originated in 18th-century England as a more affordable and accessible alternative to the expensive and rare green turtle used in traditional Turtle Soup.

The dish gained popularity across Europe and eventually made its way to America, where it became a staple in Victorian-era dining. The “mock” aspect refers to the use of ingredients like calf’s head or other substitutes that mimic the texture and flavor of turtle meat.

Over time, Mock Turtle Soup has evolved, incorporating various herbs and spices that enhance its depth and richness, making it a beloved classic in modern cuisine.

Equipments

To prepare Mock Turtle Soup, you will need the following equipment:

• Large Stockpot: For simmering the soup ingredients.
• Sharp Knife and Cutting Board: For chopping vegetables and meat substitutes.
• Measuring Cups and Spoons: To accurately measure ingredients.
• Blender or Immersion Blender: For achieving a smooth and creamy texture.
• Ladle: For serving the soup.
• Strainer: To remove any solids if a smoother consistency is desired.
• Mixing Bowls: For preparing and combining ingredients.
• Stove or Cooking Range: For heating and cooking the soup.

Ingredients

Gather the following ingredients to create a delicious Mock Turtle Soup:

• Calf’s Head (or Vegetarian Substitute): 1 lb, finely chopped
• Onion: 2 medium, diced
• Celery: 2 stalks, chopped
• Carrots: 2 large, sliced
• Garlic Cloves: 3, minced
• Butter: 3 tablespoons
• All-Purpose Flour: 3 tablespoons
• Beef or Vegetable Broth: 6 cups
• Tomato Paste: 2 tablespoons
• Worcestershire Sauce: 1 tablespoon
• Bay Leaves: 2
• Thyme: 1 teaspoon, dried
• Salt and Pepper: To taste
• Egg Noodles: 1 cup, cooked
• Hard-Boiled Eggs: 2, chopped (optional for garnish)
• Fresh Parsley: 2 tablespoons, chopped for garnish

Instructions

1. Prepare the Base

In a large stockpot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté the vegetables until they are tender and the onions are translucent, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

2. Create the Roux

Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously to combine, ensuring the flour coats the vegetables evenly. Cook the mixture for about 3 minutes to eliminate the raw flour taste, creating a smooth roux.

3. Add Liquids and Seasonings

Gradually pour in the beef or vegetable broth while stirring to prevent lumps from forming. Incorporate the tomato paste and Worcestershire sauce into the mixture. Add the bay leaves and dried thyme. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.

4. Incorporate the Calf’s Head

Add the finely chopped calf’s head (or vegetarian substitute) to the simmering soup. Continue to cook for an additional 15 minutes, ensuring that the meat is tender and the flavors are well integrated.

5. Finalize the Texture

Using a blender or immersion blender, puree a portion of the soup to achieve a creamy consistency. Alternatively, if you prefer a smoother texture, you can strain the soup at this stage. Return the blended soup to the pot and stir in the cooked egg noodles.

6. Season and Serve

Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the Mock Turtle Soup into bowls and garnish with chopped hard-boiled eggs and fresh parsley for an added touch of flavor and presentation.

Special Notes

• Vegetarian Option: For a vegetarian version, substitute the calf’s head with mushrooms, lentils, or a plant-based meat alternative to mimic the texture and depth of traditional ingredients.
• Storage: Mock Turtle Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened too much.
• Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Customization: Feel free to add other vegetables like potatoes or peas for added texture and nutritional value. Adjust the herbs and spices to suit your personal taste preferences.

Nutrition

Per Serving:

• Calories: 250 kcal
• Protein: 15g
• Carbohydrates: 20g
• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 800mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 35% of Daily Value (DV)
• Vitamin C: 10% of DV
• Calcium: 8% of DV
• Iron: 15% of DV