turtle soup recipe

Commander's makes the best turtle soup. imho.


Commander's Palace Turtle Soup au Sherry
• 10 ounces (2-1/2 sticks) unsalted butter
• 3/4 cup all-purpose flour
• 1 pound turtle meat, cut into 1/2-inch cubes
• 1 cup minced celery (4 stalks)
• 2 medium onions, minced (2 medium)
• 1-1/2 teaspoons garlic, minced
• 3 bay leaves
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 cups tomato purée
• 1 quart beef stock ? NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish

• Salt and freshly ground black pepper to taste, as needed
• 1/2 cup lemon juice
• 5 hard-boiled eggs, finely chopped
• 1 tablespoon minced parsley
• 6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

The Plantation Cookbook recipe is very good, too.

Plantation Cookbook Turtle Soup

Stock:

2 lbs turtle meat
1 gallon water
2 bay leaves
2 ribs celery, coarsely chopped
3 onions, quartered
2 carrots, coarsely chopped
4 sprigs parsley
6 cloves
½ tsp thyme
1 clove garlic

Soup:

3/4 cup flour
1/2 cup butter or shortening
1 can tomatoes (16 ounces) seeded and pureed
6 Tbs tomato sauce
1/2 cup finely chopped green onions
1/3 cup ground or finely chopped ham
1 cup sherry
3 Tbs lemon juice
1/8 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
Salt
Pepper
4 hard-boiled eggs (chopped)
8 lemon slices
3/4 Tbs chopped parsley
Extra sherry

Stock:

Boil turtle meat uncovered for approximately 2 hours in water seasoned with bay leaves, celery, onions, carrots, parsley, cloves, thyme, and garlic. Cook until meat is tender. Strain. If necessary add chicken or beef bouillon to make 3 quarts. Mince turtle meat and return to stock. This stock may be cooked the day before preparing soup.

Soup:

In a soup kettle, make a medium brown roux of flour and melted butter or shortening. Add tomatoes, tomato sauce, and green onions. Simmer on low flame for 5 minutes, being careful not to let onions brown. Add ham, minced turtle meat, stock and sherry. Simmer slowly, uncovered, for 2 hours. Add lemon juice, cayenne, cinnamon, nutmeg, salt and pepper. Cook 5 minutes longer. Correct seasoning.

To serve, add 2 tablespoons sherry to each bowl and garnish with chopped eggs, lemon slices, and a pinch of parsley.

Tips
We use half a bottle of sherry each time we make this recipe.

For Mock Turtle Soup – substitute brisket or even ground meat; follow all other directions.