Mock Turtle Soup
Erin Stanley made this soup for our Book + Supper Club featuring The Mesmerist by Caroline Woods. In the book they serve mock turtle soup as part of a big holiday feast. Our version, made with lentils, is completely turtle free. We also topped it with chimichurri for an extra little brightness.
Ingredients
3 cloves garlic, minced
1/4 cup olive oil
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
2 tbsp tomato paste or 1/4 cup roasted cherry tomatoes
1/2 cup white wine or dry sherry
2 cups lentils
4-6 cups stock or water
Method
- In a small soup pot, heat the olive oil over the lowest heat possible sweat the garlic with a hefty pinch of salt until soft and lightly caramelized, about 7 minutes
- Add the onion, celery and carrot and increase the heat to medium low and sweat until the vegetables are soft
- Add the tomato paste and briefly fry to toast
- Add the wine and reduce until almost dry
- Add the lentils and stock then increase the heat to high to bring to a boil then reduce to a simmer and cook until the lentils are soft
- With an immersion blender blitz the soup by half to make a slightly smoother and thickened texture
- Taste and adjust the seasoning
- Serve with a hefty spoonful of chimichurri or flurry of fresh parsley over the top
