The Turtle Soup
Ingredients
- 1 1/2 sticks butter
- 1/2 cup all purpose flour
- 1/2 pound lean ham, diced small
- 3 medium tomatoes, seeded and diced
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 4 garlic cloves, minced
- 2 pounds turtle meat, trimmed and diced small*
- 4 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 4 cups beef stock (or 3 10 3/4-ounce cans beef consomme plus 1 1/2 cups water)
- 1/4 cup dry sherry
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 2 thin slices fresh lemon
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, grated (optional)
Instructions
In a large saucepan or Dutch oven, melt butter over low heat. Gradually whisk in flour. Whisk constantly until a medium brown (peanut butter) roux is achieved. Add ham, tomatoes, onions, bell pepper, celery and garlic. Cook, stirring frequently, until vegetables are tender and browned, 20-30 minutes. Add turtle meat; cook, stirring frequently, until browned, 8-10 minutes. Add bay leaves, salt, black pepper, thyme, cloves, allspice, nutmeg and cayenne pepper; cook an additional 2 minutes. Add beef stock; bring to a boil. Reduce heat to low and partially cover pot. Cook, stirring occasionally, until turtle meat is tender, about 2 hours. Add Lea & Perrins, lemon and sherry; cook an additional 30 minutes. Stir in parsley. Remove from heat and allow soup to "set" for 15 minutes. Right before serving, stir in hard boiled eggs. Serve hot with lots of French bread. Serves 6-8.
*In Louisiana, fresh or frozen turtle meat is available in grocery stores and seafood markets. Some specialty grocers throughout the country may also carry it. If you can't find turtle meat in your area, you can order it online from several different New Orleans seafood markets including Fisherman's Cove.