I love home made turtle soup, but have not had it in years. Does anyone have a good recipe?
Lifer since 05/08....Ky....Fred

 Turtle Soup Recipe

Start by making a Roux:

 In a heavy bottom saucepan melt 1 cup of unsalted butter whisk in 1/2 cup All Purpose Flour and cook until the roux is the color of peanut butter. remove from heat and set aside.

4 Tbsp Usalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock

1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Parsley, Finely Chopped

Next in a large saucepan or dutch oven, melt the 4 Tbsp of Unsalted Butter
over medium-high heat, add the diced Turtle Meat and saute until nicely
browned.
Lower the heat to medium, add both types of onions, the celery, and
garlic. Season with salt and black pepper. Saute until the vegetables
are tender.
Add the tomatoes, season with a little salt so they will break down,
cook for 10 minutes.
Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves.
Bring to a boil, then down to a simmer. Simmer for 20-30 minutes,
stirring occasionally and skimming off any impurities that may rise to
the surface.
Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and
Marjoram, simmer for 15-20 minutes more. Stirring now and again so it doesnt stick and burn.
Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat
through.

Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add
the Sherry at the table, about 1-2 tsp per bowl.

"Friends are GOD's way of showing us that we don't have to fish alone"
"Take a child fishing"

(Wi) Life Member

Jerry K.

Thanks Jerry. That sounds amazing. Next time I hook into one of those soft shells I've got a place for him. Cant wait.
Lifer since 05/08....Ky....Fred

Jerry:

That is an EXCELLENT recipe.  I've never made it, but I've eaten it in a very expensive restaurant in another country. It was made the same way.

 

Ray

 

 

Be Fishers of Men, You catch, He Cleans Trophy Life Member and Proud of it. You got a problem with that?

TURNIP’S SNAPPER TURTLE SOUP

(As adapted from the original Bookbinder’s recipe)

 

 

Ingredients:

 

1 ½ to 2 pounds of veal stewing meat, cut to 2” pieces

4 tablespoons butter

1 cup chopped onion

1/3 cup chopped celery

1 small carrot, chopped

¼ teaspoon thyme

Dash of marjoram

1 whole clove

1 bay leaf

½ teaspoon salt

 

¼ cup flour

48 oz beef broth

1-10 oz can diced tomatoes with green chilies

1 to 2 pounds of snapper turtle meat

1 cup water or broth from the turtle meat

1 cup sherry

1 slice lemon

1 hard cooked egg, chopped

 

Directions:

 

Place the first eleven ingredients in a shallow roasting pan.  Bake at 400:F for 30 minutes.  Blend in the flour.  Bake at 350:F for 30 minutes longer.  Transfer this to a kettle, add beef broth and tomatoes.  Cover and simmer for 1 ½ hours.

Meanwhile, cover and simmer the turtle meat.  Make sure to have enough water to cover the meat, 1 to 1 ½ hours or until tender.  When this is finished, save one cup of the broth and discard the rest of the broth.  After the meat has cooled (so you can handle it) remove from bone, cut to 2” pieces and place in the kettle of the veal mixture along with the turtle broth.  At this time you should try to remove the bay leaf.  Add sherry, a nice single slice of lemon and your chopped hard egg.  Simmer for 10 minutes, taste for salt & pepper.  This should serve 6.  Serve with saltines and smoked salmon on the side!  Enjoy!

 

I made this last month and I couldn't keep the kids out of it!  I am making it again for the men's group at my church next week...

 

 

LM since 2005 Bushwacker Deputy Sherif from S.E. Pa.

I just finished making a batch of this...I'll let it simmer for an hour and a half then put it in the garage to cool.  When I serve it on Monday night, I'll add the lemon & egg.  Woo wee!  Sunday evening I'll smoke the salmon!

 

 

LM since 2005 Bushwacker Deputy Sherif from S.E. Pa.