Mary Heins Rommel developed this recipe, which is used at the Turtle Frolic, part of Newport, Rhode Island’s, month-long Christmas celebration. Serve garnished with a lemon slice and parsley, and pass a small pitcher of sherry so guests can season their own soup, as desired.
Boil meat in water until water boils down to 1 quart. Reduce heat and add milk and butter. Remove meat, allow to cool, put through meat grinder and return to stock. Add flour to cream, stirring until dissolved, and combine with stock. Add seasonings, garnish as desired, and serve.