Turtle Soup
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
55
Sourness
33
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 sticks
Butter2 medium
Onion (cut into medium dice)6 stalks
Celery (cut into medium dice)30 cloves
Garlic (minced)1 tbsp
Dried Thyme (ground)1 tbsp
Oregano (dried, ground)1 cup
All-Purpose Flour1 tbsp
Hot Pepper Sauce1 cup
Worcestershire Sauce2 large
Lemon (juiced)Directions:
1
In a large soup pot over medium to high heat, melt 1/2 stick butter
2
Add turtle meat and brown
3
Season, to taste, with salt and pepper
4
Cook for about 18 to 20 minutes or until liquid is almost dry
5
Add onions, celery, garlic, and peppers, constantly stirring
6
Add thyme, oregano, and bay leaves and saute for about 22 minutes**
7
Add stock, bring to a boil, and simmer for 30 minutes
8
Skim any fat that comes to the top
9
While stock is simmering, make the roux
10
In a small saucepan, melt remaining butter over medium heat
11
Slowly add flour, a little at a time, constantly stirring with a wooden spoon
12
Be careful not to burn
13
After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes
14
Set aside to let cool until soup is ready (roux should be cool when adding to hot soup)
15
Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping
16
Simmer for about 25 minutes
17
Stir to prevent sticking on bottom
18
Add sherry and bring to a boil
19
Add hot sauce and Worcestershire sauce
20
Simmer and skim any fat or foam that comes to top
21
Add lemon juice and tomatoes and return to a simmer
22
Add spinach and eggs, return to a simmer and adjust seasoning