Turtle Soup Au Sherry

Recipe Ingredients

10 oz	284g	Unsalted butter - (2 1/2 sticks)
3/4 cup	46g / 1.6oz	All-purpose flour
1 lb	454g / 16oz	Turtle meat - cut into 1/2" cubes
1 cup	110g / 3.9oz	Minced celery - (4 stalks)
2 cups	125g / 4.4oz	Onions - minced (medium)
1 1/2 teaspoons	7.5ml	Minced garlic
3		Bay leaves
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	355ml	Tomato puree
1		Beef Stock - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Lemon juice
5		Hard-boiled eggs - finely chopped
1 tablespoon	15ml	Minced parsley
6 teaspoons	30ml	Dry sherry

Recipe Instructions

* Note: If turtle bones are available, add them to the beef bones when making the stock for this dish

Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.

In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato puree, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

This recipe yields 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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