Turtle Soup Recipe


time

Prep: 25 min
Cook: 2-1/4 hours

Serves:

 4-6 Persons


ingridents:

      • 1-1/3 pounds turtle meat
      • 4-1/2 cups water
      • 2 medium onions
      • 1 bay leaf
      • 1/4 teaspoon cayenne pepper
      • 1-1/4 teaspoons salt
      • 5 tablespoons butter, cubed
      • 1/3 cup all-purpose flour
      • 3 tablespoons tomato puree
      • 3 tablespoons Worcestershire sauce
      • 1/3 cup chicken broth
      • 2 hard-cooked eggs, chopped
      • 1/4 cup lemon juice
      • Chopped fresh parsley, optional

directions:

      1. In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,
      2. uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

Nutritional info:

1 serving (1 cup) equals 325 calories, 18 g fat (8 g saturated fat), 156 mg cholesterol, 898 mg sodium, 13 g carbohydrate, 1 g fiber, 27 g protein.


Source: http://www.tasteofhome.com/Recipes/Turtle-Soup

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