Turtle Soup

Name: Turtle Soup
Ingredients: 1 1/2 sticks butter; 2 1/2 pounds turtle meat, cut into medium dice*; Salt and freshly cracked pepper; 2 medium onions, cut into medium dice; 6 stalks celery, cut into medium dice; 30 cloves garlic, minced; 3 bell peppers, cut into medium dice; 1 tablespoon dried thyme, ground; 1 tablespoon dried oregano, ground; 4 bay leaves; 2 quarts veal stock; 1 cup all-purpose flour; 26 ounces dry sherry (750-ml bottle); 1 tablespoon hot pepper sauce; 1/4 cup Worcestershire sauce; 2 large lemons, juiced; 3 cups peeled, chopped, and seeded tomatoes; 10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped; 6 medium hard-boiled eggs, chopped into large pieces

19 ingredients

27 steps

Ingredients

1 1/2 sticks butter
2 1/2 pounds turtle meat, cut into medium dice*
Salt and freshly cracked pepper
2 medium onions, cut into medium dice
6 stalks celery, cut into medium dice
30 cloves garlic, minced
3 bell peppers, cut into medium dice
1 tablespoon dried thyme, ground
1 tablespoon dried oregano, ground
4 bay leaves
2 quarts veal stock
1 cup all-purpose flour
26 ounces dry sherry (750-ml bottle)
1 tablespoon hot pepper sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups peeled, chopped, and seeded tomatoes
10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped
6 medium hard-boiled eggs, chopped into large pieces

Directions

1

*Cook's Note: We use alligator snapping turtles, which are a farm-raised fresh water species available all year long.
2

Turtle meat usually comes in 2 1/2-pound portions.
3

In a large soup pot over medium to high heat, melt 1/2 stick butter.
4

Add turtle meat and brown.
5

Season, to taste, with salt and pepper.
6

Cook for about 18 to 20 minutes or until liquid is almost dry.
7

Add onions, celery, garlic, and peppers, constantly stirring.
8

Add thyme, oregano, and bay leaves and saute for about 22 minutes**.
9

Add stock, bring to a boil, and simmer for 30 minutes.
10

Skim any fat that comes to the top.
11

While stock is simmering, make the roux.
12

In a small saucepan, melt remaining butter over medium heat.
13

Slowly add flour, a little at a time, constantly stirring with a wooden spoon.
14

Be careful not to burn.
15

After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes.
16

Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).
17

Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping.
18

Simmer for about 25 minutes.
19

Stir to prevent sticking on bottom.
20

Add sherry and bring to a boil.
21

Add hot sauce and Worcestershire sauce.
22

Simmer and skim any fat or foam that comes to top.
23

Add lemon juice and tomatoes and return to a simmer.
24

Add spinach and eggs, return to a simmer and adjust seasoning.
25

**Cook's Note: Caramelizing vegetables and meats very will to get the dark color you are looking for.
26

***Cook's Note: This is like a stew, eaten as a main dish.
27

This soup freezes well.