Mock Turtle Soup

"Turtle soup was once a favorite of the upper echelon. However, once laws were put in place to protect turtles from being killed for their meat, other meats were substituted and the "mock" was added to the name. Though its popularity has waned, this soup is still served in certain regions, and now YOU can make it at home! This is one unique, tasty soup." And, perfect for a rainy day!!
(makes 4-6 servings)

4 Roma tomatoes
Water
4 eggs
1 lb. boneless, skinless chicken thighs
1 t. kosher* salt
4 T. Kerrygold* butter, divided
1 sweet* onion, diced
3 celery stalks, ends removed, finely chopped
1*-2 Serrano peppers, stems removed, minced
1 lb. beef loin, trimmed, cubed
2 cups low-sodium chicken broth
1 cup cooking sherry (I would use very dry sherry* as cooking sherry has lots of salt)
2 T. flour
3 garlic cloves, peeled, smashed
1/2 cup chopped fresh Italian flat-leaf* parsley
6 fresh Italian flat-leaf* parsley sprigs, for garnish

Puree the tomatoes: Cut an "X" into the non-stem end of each tomato. In a med. saucepan, add tomatoes and 1/2 cup water. Bring to a boil over high heat. Boil for 1 min. Move tomatoes to a colander and rinse with cold water for 20-30 sec. to blanch. This will loosen the tomato skins. Remove skins and discard. Put skinned tomatoes into a blender and puree. Set aside.
Boil eggs: Gently place eggs in a small saucepan and add just enough water to cover them. Cook over high heat until water begins to boil. Allow to boil for 8 min. Remove from heat. Let the eggs sit in the hot water for an additional 2 min. Then drain the hot water and replace with cold water. Let eggs sit for 1 min. Remove eggs from water. Set aside.
Boil chicken: Add chicken thighs to a med. saucepan. Add just enough water to cover chicken. Add 1 t. salt. Bring to a boil over med.-high heat. Reduce heat. Cook chicken at a gentle boil for about 15 min. Test a thigh at about 12 min. by removing it from the water and cutting it in the middle. Look for pink in the middle. If you see pink, continue cooking for a few min. If no pink, chicken is done. Remove the thighs from the water and place them on a cutting board. Allow to cool for a few min. Then chop into 1/2" pieces. Set aside.
Brown beef and veggies: In a Dutch oven, melt 2 T. butter over med.-high heat. Add onion, celery, Serrano peppers, and beef. Stir every 20-30 sec., until beef is browned and onions is translucent. Maintain the med.-high heat. Add chicken broth and sherry. Stir until fully combined.
Make roux: In a small saucepan, melt the remaining 2 T. butter over med. heat. Stir in flour with a fork to combine until a paste forms. Scrape the paste into the liquids in the Dutch oven. Stir continuously with a spatula or wooden spoon until the roux dissolves completely into the liquids. Continue stirring every  10-15 sec. When liquids start to thicken, move on to the next step.
Make soup: Add chicken, tomato, garlic, and chopped parsley. Simmer over low heat for 20 min. Chop 2 eggs and add to soup. Simmer for 5 min. Remove from heat.
Serve soup: Remove garlic and discard. ladle soup into bowls. Cut remaining 2 eggs into quarters, lengthwise. Garnish each bowl of soup with 1 egg quarter and a sprig of parsley.

"The human spirit fills with hope at the sound of an encouraging word."

Have FUN today, and way to go Hawks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM