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
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
Lower the heat to medium, add both types of onions, the celery, and
garlic. Season with salt and black pepper. Saute until the vegetables
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
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
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Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add
the Sherry at the table, about 1-2 tsp per bowl.
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