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Classic Turtle Soup Recipe

Classic Turtle Soup Recipe


Prep Time: 45 minutes
Cooking Time: 4 hours


6 Persons

      • 1 1/2 pounds fresh turtle meat, coarsely ground
      • 2 tablespoons vegetable oil
      • 1 1/2 tablespoons Creole Seafood Seasoning
      • 1 1/2 tablespoons Creole Meat Seasoning
      • 1 cup finely chopped onion
      • 1 cup finely chopped green bell pepper
      • 1/2 cup finely chopped celery
      • 1 tablespoon minced garlic
      • 1/2 teaspoon crushed dry thyme
      • 2 bay leaves
      • 8 cups veal stock (or substitute canned no-salt beef broth)
      • 3/4 cup tomato puree
      • 1/2 cup vegetable oil
      • 1/2 cup all-purpose flour
      • 1 cup dry sherry
      • 2 tablespoons Louisiana hot pepper sauce
      • 2 tablespoons worcestershire sauce
      • juice of one lemon
      • 5 ounces fresh spinach, stems removed, washed, patted dry, coarsely chopped
      • 2 hard-cooked eggs, finely chopped
      • dry sherry, for garnish (optional)


      1. Heat 2 tablespoons oil in a large stockpot over medium-high heat. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.
      2. Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.
      3. Add stock and tomato puree; bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.
      4. While stock is simmering, make roux. Heat 1/2 cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux.
      5. After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.
      6. Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.
      7. Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.
      8. Add lemon juice; return to a simmer 15 to 20 minutes.
      9. Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls.
      10. When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.

Source: http://www.foodrepublic.com/2012/12/04/classic-turtle-soup-recipe