Turtle Soup

Recipe Ingredients

3 lbs	1362g / 48oz	Turtle meat - boned & cut in 1 inch cubes
1 cup	237ml	Shortening - or salad oil or Crisco
		Do not use olive oil
1 cup	62g / 2.2oz	Onions - diced
1 cup	110g / 3.9oz	Celery - diced
6		Garlic cloves - chopped
1 cup	62g / 2.2oz	Flour
1		Tomato sauce - - (16 oz. Can)
2		Water
1/4 cup	15g / 0.5oz	Beef extract
2 teaspoons	10ml	Celery salt
4		Bay leaves
2		Lemons - cut in half
1 teaspoon	5ml	Thyme
1/2 cup	73g / 2.6oz	Parsley - chopped
		Salt and lemon pepper to taste
		Garnish

Recipe Instructions

Saute turtle in shortening until very brown and set aside. Brown flour (add more if needed).

When brown add onion, celery and garlic and cook 10 minutes.

Add tomato sauce, water, beef extract and then meat and all other ingredients, except garnish.

Simmer about two hours or until meat is very tender.

Garnish with lemon and chopped egg and add sherry to each plate before serving. This makes one gallon and freezes well.

Source:
From The Official Louisiana Seafood and Wild Game Cookbook. Louisiana Cookbook Department of Wildlife and Fisheries P.O. Box 15570 Baton Rouge, Louisiana 70895 Price: $12.00 Louisiana Cookbook

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