Turtle Soup
This is a great classic dish with a lot of history that you don't often find in restaurants or cookbooks.
Servings: 8 servings
Equipment
- 8-qt. Soup Pot
Ingredients
- 2 lbs Boneless Turtle Meat cut into 2" cubes
- 3 Bay Leaves
- 10 tbsp Unsalted Butter
- 5 cloves Garlic finely chopped
- 3 stalks Celery small diced
- 3 Carrots small diced
- 1 Large Yellow Onion small diced
- 1 Green Bell Pepper small diced
- ⅓ cup Tomato Paste
- ¼ cup Worcestershire sauce
- 1 tbsp Paprika
- 2 tbsp Black River Creole Spice Mix
- 2 tbsp Chef Paul Prudhomme Seafood Magic Blend
- 2 tsp Cayenne Pepper add more if you like it extra spicy
- Salt and Freshly Ground Black Pepper to taste
- ¼ cup Crystal Hot Sauce
- 1¼ cup All Purpose Flour
- ⅓ cup Finely Chopped Parsley
- 1 cup Dry Sherry
- 3 Hard-Boiled Eggs peeled and chopped
- 1 oz Lemon Juice freshly squeezed
Instructions
- Bring turtle meat, bay leaves, and 13 cups water to a boil in a 8-qt. soup pot.
- Reduce heat to medium-low; cook, covered, until the meat is tender, 2-2½ hours.
- Strain; reserve stock; finely chop meat and set aside.
- Heat butter in pan over medium-high heat.
- Add garlic, celery, carrots, onions, and bell peppers; cook 5-6 minutes.
- Add tomato paste, Worcestershire, Crystal Hot Sauce, Black River Creole spice mix, Chef Paul Prudhomme Seafood Magic Blend, Cayenne Pepper, Paprika, salt, and pepper; cook 2 minutes.
- Stir in flour; cook 3 minutes. Add reserved stock; boil. Reduce heat to medium; add turtle meat.
- Simmer for 10 minutes.
- Taste for seasoning and adjust if needed.
- Remove from heat and add sherry and lemon juice.
- When served, garnish with parsley and chopped eggs.