Turtle Soup
Ingredients
- 1 0.5 lb turtle meat
- 2 0.8 tsp salt, divided
- 0.8 tsp cayenne pepper, divided
- 6 cup water
- 0.5 cup butter (1 stick)
- 0.5 cup flour
- 1 0.5 cup chopped onions
- 2 tbsp minced shallots
- 0.3 cup chopped bell peppers
- 0.3 cup chopped celery
- 3 bay leaves
- 0.5 tsp dried thyme
- 2 tbsp minced garlic
- 1 cup chopped tomatoes
- 0.5 cup Worcestershire sauce
- 3 tbsp fresh lemon juice
- 0.5 cup dry sherry
- 0.3 cup chopped parsley
- 0.5 cup chopped green onions
- 4 hard-boiled eggs, finely chopped
Instructions
- 1
Place turtle meat in a large saucepan with 1 tsp salt, 1/4 tsp cayenne, and the water. Bring to a boil, skim foam. Reduce heat and simmer 20 minutes.
- 2
Transfer meat to a platter with a slotted spoon. Dice into 1/2-inch pieces. Reserve the cooking liquid (about 6 cups).
- 3
In a large saucepan, melt butter with flour over medium heat, stirring constantly 6–8 minutes to make a dark roux.
- 4
Add onions, shallots, bell peppers, and celery. Cook 2–3 minutes until slightly tender.
- 5
Add bay leaves, thyme, and garlic. Cook 2 minutes. Add tomatoes and turtle meat; cook 5–6 minutes.
- 6
Add Worcestershire, remaining salt and cayenne, turtle stock, lemon juice, and sherry. Bring to a boil, reduce and simmer 10 minutes.
- 7
Add parsley, green onions, and chopped eggs. Simmer 45 minutes.
- 8
Garnish with additional green onions and chopped eggs before serving.