Prep Time: 45 minutes
Cooking Time: 4 hours
- 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)
- 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.
- 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.
- 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.
- 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.
- After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.
- 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.
- 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.
- Add lemon juice; return to a simmer 15 to 20 minutes.
- Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls.
- When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.