1 pounds turtle meat, trimmed of all sinew and cut into qtr-inch cubes
4 cloves garlic, minced
1 medium-size onions, chopped fine
2 stalks celery, chopped fine
1 medium-size green peppers, chopped fine
0.75 tablespoons kosher salt, plus to taste
1/2 teaspoon freshly ground black pepper
1 medium-size Creole tomatoes, seeded and chopped fine
1/3 cup all-purpose flour
1.5 quarts beef stock
1/2 cup worcestershire sauce
1 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce
1 tablespoons finely chopped Italian (flat-leaf) parsley and 1 tablespoon of chopped thyme
2 large eggs, hard-boiled, chopped fine
3 ounces fresh spinach, washed, stemmed and leaves sliced fine
1/4 cup fresh lemon juice, and lemon zest
1/4 cup good-quality sherry
Instructions
Over medium-high heat, melt the butter in a heavy 7-
quart saucepan. Add the turtle meat and garlic. Cook
until the meat is no longer pink, about five
minutes, stirring occasionally.
Stir in the onions, celery, sweet peppers, kosher
salt, and pepper. Cook until the vegetables start to
become translucent, about 10 minutes. Add the
tomatoes and cook about five minutes, stirring often
so the bottom of the pan does not scorch. Reduce the
heat to medium. Dust the vegetables with the flour
and cook five minutes, stirring constantly and
scraping the pan bottom clean so the flour does not
burn.
Slowly add the stock, stirring and scraping the pan
bottom constantly to prevent dough balls from
forming in the soup. Stir in the Worcestershire,
pepper sauce, parsley and thyme. Simmer 30 minutes.
Add the eggs, spinach, lemon zest, lemon juice and
sherry. Continue simmering 10 minutes more.
Originally Submitted
11/12/2022
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