Kitchen

[newname0]

Does anybody out there remember Mock Turtle soup?

How about Cream of Asparagus?

or how about Split Pea soup, cream of celery and was there a cream of shrimp soup?

These all seemed to have disappared off the soup shelves.  Do you remember any others nostalgic soups?

[godi]

I see the split pea still in store. I do remember the others also. 

[Kachina624]

I buy cream of celery soup all the time.  I always use it in lieu of cream of mushroom, which I don't like.

[AngelPuppy1]

I remember cream of celery and split pea.  Not the others --- yuck!  The cream of celery was fine - the split pea -- not so good!   Mock Turtle????  Oh, goodness! 

[itsmagic]

I do not remember ever seeing mock turtle soup but I do remember cream of asparagus and I still use cream of celery. I always have a can in the cupboard for casseroles. 

[AlAnn]

Does anyone know what exactly Mock Turtle soup is? I never heard of it and was wondering what is in it and what it tasted like.

[Kachina624]

---

@AlAnn wrote:

Does anyone know what exactly Mock Turtle soup is? I never heard of it and was wondering what is in it and what it tasted like.

---

@AlAnn.  I doubt mock turtle was a big seller which is probably why it's gone.  I can't even imagine the taste.  Cringe.

[Ilovetea]

I put Cream of Celery soup frequently and vaguely remember the asparagus one. 

[drizzellla]

A few months ago I bought Creamy Cauliflower, Butternut Squash and Sweet Potato Soup by Campbell's.

Haven't used any of them yet. Figure I would find a recipe to use them in. There is a recipe on each can.

[KingstonsMom]

@Kachina624 

From Taste of The South magazine"

Mock Turtle Soup

Yields: 6-8 servings

Ingredients

• ¾ cup unsalted butter
• 6 celery stalks, chopped
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 1½ pounds ground sirloin
• 1 cup water
• ½ cup all-purpose flour
• 1 (32-ounce) container beef broth
• 2 dried bay leaves
• 1½ cups tomato purée
• ½ cup Worcestershire sauce
• 1½ teaspoons chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon hot sauce
• ½ teaspoon ground black pepper
• ½ cup fresh lemon juice
• 6 large hard-cooked eggs, peeled and chopped
• ½ cup sherry wine
• ¼ cup chopped fresh parsley
• Garnish: lemon slices, chopped fresh thyme

Instructions

1. In a large Dutch oven, melt butter over medium-high heat. Add celery, onion, and garlic, and cook until tender, about 5 minutes. Add sirloin, and cook until meat is browned and vegetables are tender, about 10 minutes.
2. In a small bowl, whisk together 1 cup water and flour until smooth.
3. To pan, stir in flour mixture, broth, bay leaves, tomato purée, Worcestershire, thyme, salt, hot sauce, and pepper. Bring to a boil, and reduce heat to medium-low; simmer, uncovered, for 1 hour, stirring occasionally.
4. Add lemon juice and cook for 30 minutes, stirring occasionally. Discard bay leaves. Stir in eggs, sherry, and parsley. Garnish with lemon slices and thyme, if desired. Serve immediately.

Notes

Instead of stirring into the pot, sherry can be served on the side and poured over soup as desired. Just divide the ½ cup among small glasses for each guest.