This is like the soup my husband grew up eating. He still loves it.
Turtle Soup
Serves 6
Published in: Commanders Palace
5/8 cup (1 1/4 stick) unsalted butter
3/4 cup all-purpose flour
1/3 pounds turtle meat -- medium dice
1/3 pounds veal stew meat -- medium dice
1/3 pounds lean beef -- medium dice
1 cup each minced celery -- white onion, green bell pepper
1 1/2 teaspoons garlic -- minced
3 bay leaves
1 teaspoons oregano
1 1/2 cup tomato puree
1 tablespoons hot sauce
2 tablespoons Worcestershire sauce
1/2 teaspoons black pepper
2 quarts beef stock
1 lemon -- juiced
4 eggs -- hard cooked and finely chopped
4 tablespoons spinach -- chopped
4 tablespoons dry sherry
Melt 1 stick of butter in a heavy saucepan. Add flour and cook, stirring
frequently, over medium heat until the roux is a light brown. Set aside.
In a 10 quart saucepan, melt remaining butter and add turtle meat, veal
and beef. Cook over high heat until meat is brown. Add celery, onions,
garlic, bay leaves and oregano and cook until vegetables are transparent.
Add tomato puree, hot sauce, Worcestershire and black pepper and simmer
for 10 minutes. Add stock and simmer for 30 minutes. Add roux and cook
over low heat, stirring until soup is smooth and thickened. Correct
seasoning with salt and pepper to taste. Add lemon, eggs, spinach and
sherry. Remove from heat and serve. If desired, at the table add 1
teaspoon of sherry to each soup plate.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 servings
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