T’ FRERE’S TURTLE SOUP
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
There’s been much debate as to whether restaurants should feature turtle soup due to the
endangered species issue surrounding sea turtles. However, in Louisiana, turtle soups such as this
are made with snapper. This delicious meat arguably makes the best and most sought-after turtle
soup in the world.
Ingredients:
2 pounds ground turtle meat
salt and cayenne pepper to taste
¾ cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
2½ quarts beef stock (see recipe)
1 lemon, sliced
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley
¼ tsp nutmeg
3 boiled eggs, grated
6 ounces sherry
Method:
Season turtle well with salt and cayenne pepper. In a heavy-bottomed stockpot, heat ¼ cup
vegetable oil over medium-high heat. Pan-fry turtle until water has evaporated from meat and turtle
is caramelized and golden brown. Remove and drain on paper towels then set aside. In same
pot, heat remaining vegetable oil over medium-high heat. Whisk in flour, stirring constantly until
a dark brown roux is achieved. (See roux recipes.) Add onions, celery, bell peppers and garlic.
Sauté 3-5 minutes or until vegetables are wilted. Stir in tomato sauce and cook 2-3 additional
minutes. Slowly add beef stock, one ladle at a time, stirring constantly until it reaches a soup-like
consistency. Return meat to pot, add lemon slices and season lightly using salt, cayenne pepper
and hot sauce. Bring soup to a rolling boil, reduce to simmer and cook approximately 45 minutes
or until turtle is fork-tender. Add green onions, parsley and nutmeg. Cook 2-3 minutes then adjust
seasonings if necessary. When ready to serve, ladle a generous portion of soup into a serving bowl
and garnish with grated eggs. Gently pour 1 ounce of sherry over each bowl of soup when served.
|