Mock turtle soup Mock turtle soup Mock turtle soup is an English soup that was created in the mid-18th century as a cheaper imitation of green turtle soup. It often uses brains and organ meats such as calf's head or a calf's foot to duplicate the texture and flavour of the original's turtle meat. "Mrs. Fowle's Mock Turtle Soup": Take a large calf's head. Scald off the hair. Boil it until the horn is tender, then cut it into slices about the size of your finger, with as little lean as possible. Have ready three pints of good mutton or veal broth, put
Plantain soup Plantain soup Plantain soup is eaten in various cuisines. In Colombian cuisine, the dish is known as "sopa de patacón" (fried plantain). There is also "sopa de platanos" (plantain soup) in Latin American cuisine including Cuban cuisine and Puerto Rican cuisine. "Caldo de bolas de verde" (green plantain dumpling soup) is from coastal Ecuador. The dumplings (balls) are made from green plantains stuffed with meat and vegetables. The beef broth includes corn and yuca. "Aguají" is a rustic Dominican plantain soup. "Mohinga" is a Burmese soup made with banana/ plantain stem. "Sopa de plátano" in Puerto Rico is a vegetarian