Turtle Soup

Name: Turtle Soup
Ingredients: 1-1/3 pounds turtle meat; 4-1/2 cups water; 2 medium onions; 1 bay leaf; 1/4 teaspoon cayenne pepper; 1-1/4 teaspoons salt; 5 tablespoons butter, cubed; 1/3 cup all-purpose flour; 3 tablespoons tomato puree; 3 tablespoons Worcestershire sauce; 1/3 cup chicken broth; 2 hard-boiled large eggs, chopped; 1/4 cup lemon juice; Chopped fresh parsley, optional

14 ingredients

2 steps

Ingredients

1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-boiled large eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional

Directions

1

In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,
2

uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.