Turtle Soup

Ingredients

1 ½ pounds turtle meat, cut into ½ inch pieces

3 teaspoon salt, total, or to taste

¾ teaspoon cayenne, total

6 cups water

½ cup butter

½ cup flour

1 ½ cup onions, chopped

2 tablespoons shallots, minced

¼ cup bell pepper, chopped

¼ cup celery, sliced

3 bay leaves

2 pinches dried thyme

3 cloves garlic, minced

1 cup tomatoes, chopped

½ cup Worcestershire sauce

3 tablespoons fresh lemon juice

½ cup dry sherry

¼ cup parsley, chopped

½ cup green onions, chopped

4 hard boiled eggs, finely chopped

2 tablespoons green onions, chopped, for garnish

2 tablespoons chopped hard boiled eggs, for garnish

1. In a Dutch oven, combine turtle meat, 1 teaspoon salt, ¼ teaspoon cayenne and 6 cups water, and bring to a boil.  Lower heat and simmer for approx 20 minutes.  Remove meat and preserve liquid. 

2. Rinse the Dutch oven, and melt ½ cup butter.  Add flower and cook until golden brown.  Add onions, shallots, bell pepper, and celery to the mixture and cook until vegetables soften.  Add bay leaves, thyme and garlic cook for a couple of minutes.  Add tomatoes and turtle pieces.  Cook about 5 minutes stirring from time to time.  Add Worcestershire sauce, the rest of the salt and cayenne, turtle stock, lemon juice and dry sherry.  Bring to a boil and simmer for about 10 minutes.  Add the parsley, ½ cup green onions, finely chopped eggs and simmer for approx 45 minutes. 

Garnish with green onions and chopped eggs.

Serves 6 to 8