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The Turtle Soup

Ingredients

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.


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