Turtle Soup PDF Print E-mail
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Written by John Keife   
Thursday, 23 June 2011 18:12

Delicious version of the New Orleans Creole soup

Created by:  John K.

 

Johnny K

Ingredients:

  • ½ cup butter
  • ¼ cup vegetable oil
  • ½ cup flour
  • 1 cup onion, chopped
  • 2 TBS celery tops
  • 1 can stewed tomatoes
  • ½ pound lean ham, ½” cubed
  • 1 TBS minced garlic
  • 2 TBS fresh parsley, chopped
  • 3 cups beef stock
  • 1 ½ cups water
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 3 bay leaves
  • ½ tsp thyme
  • ½ tsp cloves
  • ½ tsp allspice
  • ¼ tsp mace
  • 2 pounds turtle meat, cut into ¾“cubes, kept refrigerated
  • 1 TBS Worcestershire sauce
  • 1 TBS lemon juice
  • 1 TBS dry sherry

Instructions:

  1. In a large heavy Dutch oven, add oil and melt butter over medium high heat
  2. Slowly add flour, stirring constantly until a medium brown color is achieved; about 30 minutes
  3. Add onion and celery tops and continue cooking until onion is cooked down, about 10 minutes
  4. Add tomatoes and ham, continue cooking until mixture color turns very dark red; about 15 minutes
  5. Add garlic, parsley, stock, and water slowly; stirring to thoroughly incorporate
  6. Add salt and next 7 ingredients; add turtle meat
  7. Bring mixture to a boil, then lower heat and simmer for 3 hours
  8. After 2 hours add the Worcestershire sauce, lemon juice and sherry
  9. Stir occasionally, scraping down sides and bottom of pot with wooden spatula

Serves 8-10

Some garnish the individual servings with slice hard boiled egg and/or lemon slice

 

Last Updated on Tuesday, 06 December 2011 15:47