Classic Turtle Soup

Directions

1. 1
   Heat 2 tablespoons oil in a large stockpot over medium-high heat.
2. 2
   Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.
3. 3
   Add onion, bell pepper, celery and garlic while stirring constantly.
4. 4
   Add thyme and bay leaves; reduce heat to medium and saute (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.
5. 5
   Add stock and tomato puree; bring to a boil.
6. 6
   Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.
7. 7
   While stock is simmering, make roux.
8. 8
   Heat 1/2 cup oil over medium heat in a small saucepan.
9. 9
   Add flour, a little at a time, stirring constantly with a wooden spoon being careful not to burn the roux.
10. 10
    After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.
11. 11
    Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping.
12. 12
    Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.
13. 13
    Add sherry and bring to a boil.
14. 14
    Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.
15. 15
    Add lemon juice; return to a simmer 15 to 20 minutes.
16. 16
    Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt.
17. 17
    Remove bay leaves before ladling into bowls.
18. 18
    When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.