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Turtle Soup
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−1/2 Pound Turtle meat
3/4 Teaspoon Salt; divided
/4 Teaspoon Cayenne pepper; divided
Cup Water
Stick Butter
/2 Cup Flour
−1/2 Cup Chopped onions
Tablespoon Minced shallots
/4 Cup Chopped bell peppers
/4 Cup Chopped celery
Bay leaves
/2 Teaspoon Dried leaf thyme
Tablespoon Minced garlic
Cup Chopped tomatoes
/2 Cup Worcestershire sauce
Tablespoon Fresh lemon juice
/2 Cup Dry sherry
/4 Cup Chopped parsley
/2 Cup Chopped green onions
Hard−boiled eggs; finely chopped
Tablespoon Chopped green onions
Tablespoon Chopped hard−boiled eggs
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4
teaspoon cayenne and the water. Bring to a boil. Skim off any foam that
rises to the top. Reduce heat to medium and simmer for 20 minutes. With a
slotted spoon transfer the meat to a platter. Cut the meat into 1/2−inch
dice and reserve the liquid. In another large sauce pan, combine the butter
and flour over medium heat, stirring constantly for 6 to 8 minutes to make a
dark roux. Add the onions, shallots, bell peppers and celery. Stir
occasionally and cook for 2 to 3 minutes until the vegetables are slightly
tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the
tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally.
Add the Worcestershire sauce, the remaining salt and cayenne, the turtle
stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat
to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs
and simmer for 45 minutes. Garnish with green onions and chopped eggs. This
recipe yields 6 to 8 servings.
Turtle Soup
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