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Turtle Soup

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Creole inspired turtle soup with the holy trinity and roux

Ingredients

Scale

Turtle Soup

 

  • 1–1/2 pounds ground turtle meat
  • 3/4 stick unsalted butter
  • 12 TBL canola oil
  • 14 TBL  flour
  • 1 cup celery – minced
  • 2 medium onions – chopped
  • 1 red bell pepper – chopped
  • 6 garlic cloves – minced
  • 1 TBL salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/4 cup tomato paste
  • 1/2 cup worcestershire sauce
  • 2 qt beef stock
  • 1 –1/2 TBL crystal hot sauce – more to taste
  • 1/3 cup lemon juice
  • 2 TBL parsley leaf
  • Dry Sack sherry for table-side garnish

Instructions

Make a day ahead to let flavors meld

 

  1. Heat the canola oil in a heavy saucepan over medium heat, then add the flour 2 TBL at a time and cook, stirring frequently, over medium heat until the roux is mahogany colored. Set aside
  2. In a 5-quart saucepan, melt 3/4 stick butter and add the ground turtle meat. Cook over medium heat until the meat is browned, then add celery, onions, garlic, bell pepper, bay leaves, thyme, oregano, salt and pepper and cook until the vegetables are transparent – about 5-7 minutes
  3. When transparent add the beef stock, tomato paste and worcestershire, lower heat and simmer for 30 minutes, then add the roux and cook over low heat, stirring, until the soup is smooth and thickened
  4. Remove the bay leaves, adjust the salt and pepper to taste, then make the final seasoning with the Crystal hot sauce to taste

Serving – Reheat

  1. Immediately before serving stir in the lemon juice
  2. Garnish each serving with parsley
  3. Table-side, drizzle sherry on each portion

Notes

 

 

Find it online: https://www.cooksavorcelebrate.com/turtle-soup/