Turtle Soup

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 45 min
YIELD: 6 to 8 servings


  • 1 1/2 pound turtle meat
  • 2 3/4 teaspoon salt, in all
  • 3/4 teaspoon cayenne, in all
  • 6 cups water
  • 1 stick butter
  • 1/2 cup flour
  • 1 1/2 cup chopped onions
  • 2 tablespoons minced shallots
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 3 bay leaves
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons minced garlic
  • 1 cup chopped tomatoes
  • 1/2 cup Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1/2 cup dry sherry
  • 1/4 cup chopped parsley
  • 1/2 cup chopped green onions
  • 4 hard boiled eggs, finely chopped
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped hard boiled eggs
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      Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.

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