Difference between revisions of "Schildpadsoep"
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== Description == | == Description == | ||
Although this soup is called "Turtle Soup", there is not any turtle [[meat]] in this soup. What makes this even more confusing is that there is also a [[Imitatie Schildpadsoep]] or "Imitation Turtle Soup" that is an imitation of the imitation. | Although this soup is called "Turtle Soup", there is not any turtle [[meat]] in this soup. What makes this even more confusing is that there is also a [[Imitatie Schildpadsoep]] or "Imitation Turtle Soup" that is an imitation of the imitation. | ||
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* [[meat]] drippings or soy sauce | * [[meat]] drippings or soy sauce | ||
| − | == | + | == Procedures == |
# Leave the [[beef]] and hock or calf's head to simmer for 3½ hours in the [[water]], with some [[salt]] added to taste. | # Leave the [[beef]] and hock or calf's head to simmer for 3½ hours in the [[water]], with some [[salt]] added to taste. | ||
# Slowly saute the finely chopped [[bacon]] with the herbs in the [[butter]]. | # Slowly saute the finely chopped [[bacon]] with the herbs in the [[butter]]. | ||
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# Add back the meat stripped off the hock or the calf's head and the [[beef]]. | # Add back the meat stripped off the hock or the calf's head and the [[beef]]. | ||
| − | [[Category:Dutch Meat | + | [[Category:Dutch cuisine]] |
| − | [[Category:Dutch | + | [[Category:Meat Recipes]] |
| + | [[Category:Dutch cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
Latest revision as of 10:20, 15 July 2012
Description
Although this soup is called "Turtle Soup", there is not any turtle meat in this soup. What makes this even more confusing is that there is also a Imitatie Schildpadsoep or "Imitation Turtle Soup" that is an imitation of the imitation.
Ingredients
- 2½ liter water
- 1 calf hock or ½ calf's head
- 300 g beef
- salt
- 100 g butter
- 100 g flour
- 50 g bacon
- onion
- carrot
- parsley
- bay leaf
- thyme
- 6 peppercorns
- marjoram
- rosemary
- basil
- meat drippings or soy sauce
Procedures
- Leave the beef and hock or calf's head to simmer for 3½ hours in the water, with some salt added to taste.
- Slowly saute the finely chopped bacon with the herbs in the butter.
- Add the flour and leave the flour and butter to brown, but not burn.
- Slowly add the hot stock, bringing the mixture to the boil between adding.
- Leave to simmer for about ½ an hour, pour through a sieve and add the soy or meat drippings.
- Add back the meat stripped off the hock or the calf's head and the beef.
