Turtle Soup

Recipe Ingredients

2		Unsalted butter
1 cup	62g / 2.2oz	All-purpose flour
1 cup	110g / 3.9oz	Diced celery
2 cups	125g / 4.4oz	Diced yellow onions
2 lbs	908g / 32oz	Turtle meat - cubed
1 1/2 cups	355ml	Tomato puree
3		Bay leaves
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Thyme
1 teaspoon	5ml	Coarse-ground black pepper
1		Beef stock
6		Hard-boiled eggs - chopped fine
3 tablespoons	45ml	Minced parsley
1/3 cup	78ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Dry sherry - for serving

Recipe Instructions

In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and herbs and cook for about 15 minutes on low fire.

In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon juice, diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

This recipe yields 6 servings.

Source:
Louisiana Fine Foods - Downloaded from - http://www.louisianafoods/recipes

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.