Turtle Soup II

Ingredients

• ¾ cup butter
• 2 ½ pounds snapping turtle meat, cut into ½ inch pieces
• salt and freshly ground pepper to taste
• 2 cups onion, chopped
• 6 stalks celery, sliced
• 30 cloves garlic, minced
• 3 bell peppers, chopped
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 4 bay leaves
• 11 cups chicken or veal stock (see our stock recipes)
• 1 cup all-purpose flour
• 3 ¼cups dry sherry
• 1 tablespoon hot pepper sauce
• ¼ cup Worcestershire sauce
• Fresh juice from two lemons
• 3 cups tomatoes, peeled, seeded, and chopped
• 1 bunch fresh spinach, stems removed, rinsed, and chopped
• 6 hard-boiled eggs, chopped

1. In a Dutch oven, melt ¼ cup butter, add turtle meat and sauté.  Salt and freshly ground pepper to taste.  Cook until liquid is almost evaporated.  . Add onions, celery, garlic, and peppers, stirring all the time.  . Add thyme, oregano, and bay leaves and sauté for about 20 minutes longer. Add stock, bring to a boil, and simmer for about half an hour. Put in the refrigerator overnight and remove any fat that has risen to the top. 

2. On the next day, heat the stock while making a roux.  In a saucepan, melt ½ cup butter over medium heat.  Gradually add flour, stirring all the time.  Don’t let the mixture burn.  Cook about three minutes until the roux is brownish.  Put aside to cool.  Let the roux cool before adding to hot soup. 

3. Add the roux to the stock, stirring all the time to prevent lumps.  Let simmer for about half an hour while stirring.  Add sherry and bring to a boil then add hot sauce and Worcestershire sauce.  Remove any fat that rises to the top.  Add lemon juice and tomatoes and bring back to simmer.  Add spinach and eggs, let simmer again and season to taste.

Note:  can freeze soup until is needed.