Turtle Soup

Name: Turtle Soup
Ingredients: 12 tablespoons (1 1/2 sticks) butter; 2 1/2 pounds turtle meat, see note, cut in medium dice (beef, or a combination of lean beef and veal stew meat may be substituted); Kosher salt and freshly ground pepper; 2 medium onions, cut into medium dice; 6 stalks celery, cut into medium dice; 1 large head garlic, cloves peeled and minced; 3 bell peppers, any color, cut into medium dice; 1 tablespoon ground dried thyme; 1 tablespoon ground dried oregano; 4 bay leaves; 2 quarts veal stock; 1 cup all-purpose flour; 1 bottle (750ml) dry Sherry; 1 tablespoon hot sauce; 1/4 cup Worcestershire sauce; 2 large lemons, juiced; 3 cups tomatoes, peeled, seeded, and coarsely chopped; 10 ounces fresh spinach, washed thoroughly, stems removed, and coarsely chopped; 6 medium eggs, hard boiled and chopped into large pieces

19 ingredients

19 steps

Ingredients

12 tablespoons (1 1/2 sticks) butter
2 1/2 pounds turtle meat, see note, cut in medium dice (beef, or a combination of lean beef and veal stew meat may be substituted)
Kosher salt and freshly ground pepper
2 medium onions, cut into medium dice
6 stalks celery, cut into medium dice
1 large head garlic, cloves peeled and minced
3 bell peppers, any color, cut into medium dice
1 tablespoon ground dried thyme
1 tablespoon ground dried oregano
4 bay leaves
2 quarts veal stock
1 cup all-purpose flour
1 bottle (750ml) dry Sherry
1 tablespoon hot sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups tomatoes, peeled, seeded, and coarsely chopped
10 ounces fresh spinach, washed thoroughly, stems removed, and coarsely chopped
6 medium eggs, hard boiled and chopped into large pieces

Directions

1

Note: We use alligator snapping turtles, a farm-raised, fresh-water species available all year.
2

Turtle meat usually comes in 2 1/2-pound portions, so this recipe is written to use that quantity.
3

Although it's illegal to use sea-raised turtle, farm-raised is fine.
4

It freezes well and can be ordered by mail.
5

Melt 4 tablespoons of butter in a large soup pot over medium to high heat.
6

Brown the meat in the hot butter, season with salt and pepper, and cook for about 18 to 20 minutes, or until liquid is almost evaporated.
7

Add the onions, celery, garlic, and peppers, stirring constantly, then add the thyme, oregano, and bay leaves, and saute for 20 to 25 minutes, until the vegetables have caramelized.
8

Add the stock, bring to a boil, lower the heat, and simmer uncovered for 30 minutes, periodically skimming away any fat that comes to the top.
9

While the stock is simmering, make a roux in a separate pot: Melt the remaining 8 tablespoons of butter over medium heat in a small saucepan and add the flour a little at a time, stirring constantly with a wooden spoon.
10

Be careful not to burn the roux.
11

After all the flour has been added, cook for about 3 minutes until the roux smells nutty, is pale in color, and has the consistency of wet sand.
12

Set aside until the soup is ready.
13

Using a whisk, vigorously stir the roux into the soup a little at a time to prevent lumping.
14

Simmer for about 25 minutes.
15

Stir to prevent sticking on the bottom.
16

Add the Sherry, bring to a boil, add the hot sauce and the Worcestershire, and simmer, skimming any fat or foam that comes to the top.
17

Add the lemon juice and tomatoes, and return to a simmer.
18

Add the spinach and the chopped egg, bring to a simmer, and adjust salt and pepper as needed.
19

This soup freezes well.