Best Turtle Soup

• Meat

  • 1 lb Turtle meat

• Produce

  • 2 Bay leaves, fresh
  • 1 cup Celery
  • 2 tsp Garlic
  • 1/4 cup Green onions, thin
  • 5 tsp Italian parsley
  • 1 Lemon, slices
  • 2 tsp Marjoram, fresh
  • 1 1/2 cup Onion
  • 1 tbsp Thyme, fresh leaves
  • 1 can(s Tomatoes, with juice

• Refrigerated

  • 3 Eggs, whites, hard

• Canned Goods

  • 1 qt Beef stock

• Condiments

  • 1 can(s 6 oz tomato sauce* (optional
  • 1/4 cup Lemon juice, fresh
  • 4 tbsp Worcestershire sauce

• Baking & Spices

  • 1 dash(es Allspice, ground
  • 1/2 cup Ap flour
  • 1/2 tsp Cayenne pepper
  • 1 Salt & black pepper

• Dairy

  • 3/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 3 tbsp Sherry

Found on justapinch.com

Description

Ingredients

• 1/2 c unsalted butter
• 1/2 c ap flour
• 4 Tbsp unsalted butter
• 1 lb turtle meat, cut into 1/2 inch cubes
• 1 1/2 c onion, finely diced
• 1 c celery, finely diced
• 1/4 c green onions, sliced thin
• 2 tsp garlic, minced
• 2 fresh bay leaves
• 1 can(s) diced tomatoes with juice
• 1 can(s) 6 oz tomato sauce* (optional)
• 1 qt beef stock
• 1/2 tsp cayenne pepper or more to taste
• 1 dash(es) ground allspice
• 1 Tbsp fresh thyme leaves
• 2 tsp fresh marjoram, chopped
• salt & black pepper to taste
• 1/4 c fresh lemon juice
• 4 Tbsp worcestershire sauce
• 3 Tbsp sherry
• 3 hard boiled eggs, whites diced, yolks smashed with a fork
• lemon slices
• 5 tsp italian parsley, finely chopped

Directions

• 1Melt the half cup of butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored roux. Set aside. 2In a large saucepan or dutch oven, melt the 4 Tbsp of unsalted butter over medium-high heat, add the diced turtle meat and saute until nicely browned. 3Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender. 4Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes. 5Add the tomato sauce, beef stock, worcestershire, cayenne, allspice, and bay leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface. 6Whisk in the roux, simmer until thickened and smooth. Add the thyme, and marjoram, simmer for 15-20 minutes more. 7Add the lemon juice, 3 tsp of the parsley, and the smashed egg yolk, heat through 8Serve garnished with lemon slices, diced egg whites, and parsley. Add the sherry at the table, about 1-2 tsp per bowl. Enjoy! 9*NOTES: As far as finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it’s probably your best bet, they may even have them live if you would like to butcher them yourself. It’s a messy business though, with a lot of blood and Post Mortem squirming. I buy frozen. If you can purchase bone-in Turtle Meat, do so! You can Roast the bones and infuse the flavor into your Beef Stock. Roast them in a 400 degree F oven until a nice deep brown, then add them to your Beef Stock and simmer for 30 minutes to an hour. If you like your turtle soup with a rich brown gravy, leave out the tomato sauce. Adding the tomato sauce will add another layer of flavor and will only change the color of the soup slightly.