Recipe
Turtle Soup
Ingredients
- 1 1/2 pounds turtle meat
- 2 3/4 teaspoons salt
- 3/4 teaspoons cayenne
- 6 cups water
- 1 stick (1/4 pound) butter
- 1/2 cup all-purpose flour
- 1 1/2 cups chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped garlic
- 1 cup chopped, peeled, and seeded fresh tomatoes, or 1 cup chopped caned tomatoes
- 1/2 cup Worcestershire sauce
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup dried sherry
- 1/4 cup chopped parsley
- 1/2 cup chopped green onions
- 4 hard-boiled eggs, finely chopped
- Lemon slices, for garnish
Directions
- Put the turtle meat in a large saucepan with 1 tablespoon of the salt, 1/4 teaspoon of the cayenne, and the water. Bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to medium and simmer uncovered for 20 minutes. With a slotted spoon, transfer the meat to a platter. Let cool for a few minutes, then cut into 1/2-inch cubes. Set aside. Reserve the stock. You should have about 6 cups.
- In a large saucepan, combine the butter and flour over medium-high heat. Stir constantly with a wooden spoon for 10 to 12 minutes to make a dark brown roux, the color of chocolate. Add the onions, bell peppers, and celery. Stir occasionally for 2 to 3 minutes until the vegetables are slightly limp. Add the bay leaves, thyme, and garlic and cook for 2 minutes. Add the tomatoes and the turtle meat. Cook, stirring occasionally, for 5 to 6 minutes. Add the Worcestershire, the remaining 1 3/4 teaspoons salt and remaining 1/2 teaspoon cayenne, the reserved turtle stock, lemon zest, lemon juice, and sherry. Bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Add the parley, green onions, and eggs and simmer uncovered, for about 45 minutes. Remove the bay leaves.
- Serve in soup cups or bowls, garnished with lemon slices.
Recipe Details
- Source: Real and Rustic Cookbook
- Dish Type: Soups
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