Turtle Soup

Directions

1. 1
   Stock:
2. 2
   In a soup kettle, combine all of the stock ingredients and bring to a boil over high heat.
3. 3
   When the liquid begins to boil, reduce the heat and simmer, skimming the surface from time to time, for 1 hour.
4. 4
   Remove the meat and reserve.
5. 5
   Soup:
6. 6
   When the meat is cool enough to handle, remove it from the liquid.
7. 7
   Strain the stock and return it to a clean soup, kettle.
8. 8
   Discard the solids.
9. 9
   With a sharp boning knife, remove any gristle or fat from the turtle meat.
10. 10
    Finely diced the meat.
11. 11
    Add the meat to the strained stock and place the kettle over moderately low heat.
12. 12
    Allow the soup to heat through but do not let it bubble.
13. 13
    Reduce the heat if necessary.
14. 14
    In a heavy saucepan, heat the clarified butter over moderately low heat and whisk in the flour.
15. 15
    Continue to whisk until the mixture becomes thick and a rich brown color, about 7 minutes, adjusting the heat so the roux does not burn.
16. 16
    Add 1 cup of the simmering stock to the roux and continue to whisk until the mixture is smooth and thick.
17. 17
    (Add a little more stock if necessary.)
18. 18
    Add the roux mixture to the stock and stir to blend.
19. 19
    Add the chopped vegetables and herbs.
20. 20
    Season to taste with salt, pepper, and cayenne pepper.
21. 21
    Bring the soup to a low boil, reduce the heat, and simmer for 2 hours.
22. 22
    Check for seasonings and remove from the heat.
23. 23
    Just before serving, stir in the file powder and serve in heated bowls, accompanied with dry sherry to be poured into the soup by the guest.