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Turtle Soup

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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1499 Calories from Fat 659

% Daily Value*

Total Fat 74 g114.4%

Saturated Fat 13.3 g66.5%

Trans Fat 0 g

Cholesterol 710.2 mg236.7%

Sodium 4035.3 mg168.1%

Total Carbohydrates 85 g28.3%

Dietary Fiber 14.9 g59.6%

Sugars 7.6 g

Protein 123 g246.6%

Vitamin A 98.2% Vitamin C 206.6%

Calcium 88.7% Iron 100.8%

*Based on a 2000 Calorie diet


Turtle Soup Recipe