Mock Turtle Soup | Louisiana Kitchen & Culture

Ingredients

• 1/3 cup canola oil
• 2 lbs boneless veal shoulder, finely chopped
• 1 yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 bay leaves
• 2 teaspoons fresh thyme, minced
• 1 teaspoon paprika
• 1/2 - 1 teaspoon cayenne pepper
• 1/3 cup all purpose four
• 2 cloves garlic, minced
• 2 cups tomato purée
• 6 cups beef stock
• 1 tabelspoon Worcestershire sauce
• 2 tabelspoons Thai fish sauce (optional)
• salt and pepper
• 1/2 lemon
• 4 eggs, hardboiled
• 1/2 cup fresh Italian parsley, minced
• 1/2 cup green onion tops, chopped
• 1/2 cup dry sherry