Turtle Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Turtle meat
2 3/4 teaspoons	13ml	Salt - divided
3/4 teaspoon	3.8ml	Cayenne pepper - divided
6 cups	1422ml	Water
1		Butter
1/2 cup	31g / 1.1oz	Flour
1 1/2 cups	93g / 3.3oz	Chopped onions
2 tablespoons	30ml	Minced shallots
1/4 cup	36g / 1.3oz	Chopped bell peppers
1/4 cup	27g / 1oz	Chopped celery
3		Bay leaves
1/2 teaspoon	2.5ml	Dried leaf thyme
2 tablespoons	30ml	Minced garlic
1 cup	62g / 2.2oz	Chopped tomatoes
1/2 cup	118ml	Worcestershire sauce
3 tablespoons	45ml	Fresh lemon juice
1/2 cup	118ml	Dry sherry
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	31g / 1.1oz	Chopped green onions
4		Hard-boiled eggs - finely chopped
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Chopped hard-boiled eggs

Recipe Instructions

Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2-inch dice and reserve the liquid.

In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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