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Turtle Soup

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Ingredients
  Boneless turtle 1 Pound, cut into 1 inch cubes
  Cooking oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Beef broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄8 Teaspoon, crushed
  Ground allspice 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Bay leaf 1
  Dry sherry 1⁄4 Cup (4 tbs)
  Hard cooked eggs 2 , chopped
  Lemon slices 3
Directions

In a 4 quart Dutch oven or saucepan cook turtle meat in hot oil over medium high heat till brown.
Remove turtle meat.
Stir in flour.
Cook over medium high heat 4 to 5 minutes, stirring constantly, or till a reddish brown roux forms. (See pages 6 7.)
Add chopped onion, celery, green pepper, and garlic.
Cook about 10 minutes or till vegetables are tender.
Add turtle meat, undrained tomatoes, broth, salt, thyme, allspice, pepper, and bay leaf.
Bring to boiling.
Reduce heat.
Cover and simmer mixture about 40 minutes or till meat is tender.
Stir in sherry.
Cover and cook 10 minutes more.
Remove bay leaf.
Garnish with eggs and lemon.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Party

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