Creole Turtle Soup
This is a classic Creole turtle soup-styled recipe from New Orleans. Easy to make... once you've ordered some of our turtle meat
Start by making the turtle stock. Put the turtle meat into a large pot and cover with 8 cups of water. Add the bay leaves and about a tablespoon of salt. Bring to a boil and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtle meat wants to fall off the bone, about 2 to 3 hours.
Remove the meat from the pot and pull it off the bones. Chop as coarse or as fine as you want. Strain the turtle broth and put it into a pot set over low heat to keep warm.
In a Dutch oven or other soup pot, melt the butter over medium-high heat and stir in the flour. Cook this, stirring almost constantly, to make a roux the color of peanut butter, which will take about 10 to 15 minutes.
Add the green pepper, celery and onion and cook for about 5 minutes. Add the garlic and cook another minute. Add the chopped turtle meat and stir to combine.
Stir in a cup of the turtle stock at a time until you the soup is the consistency of gravy. Add the tomatoes, Worcestershire sauce, cayenne and paprika. Add more turtle broth until the soup thins a bit. It should be thicker than water, thinner than gravy -- like chicken and dumplings if you are familiar with that. Simmer gently for 15 minutes, or until the vegetables are soft.
Finish the soup with the sherry, parsley, lemon zest and hard-boiled eggs. Add them all, stir to combine and simmer for a minute or two. Add salt, black pepper and lemon juice to taste. Serve alone or with rice.
8 servings
- Amount per serving
- Calories408
- % Daily Value *
- Total Fat 19g25%
- Saturated Fat 9g45%
- Trans Fat 1g
- Cholesterol 211mg71%
- Sodium 308mg14%
- Total Carbohydrate 24g9%
- Dietary Fiber 3g11%
- Total Sugars 6g
- Protein 33g
- Potassium 784mg17%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Start by making the turtle stock. Put the turtle meat into a large pot and cover with 8 cups of water. Add the bay leaves and about a tablespoon of salt. Bring to a boil and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtle meat wants to fall off the bone, about 2 to 3 hours.
Remove the meat from the pot and pull it off the bones. Chop as coarse or as fine as you want. Strain the turtle broth and put it into a pot set over low heat to keep warm.
In a Dutch oven or other soup pot, melt the butter over medium-high heat and stir in the flour. Cook this, stirring almost constantly, to make a roux the color of peanut butter, which will take about 10 to 15 minutes.
Add the green pepper, celery and onion and cook for about 5 minutes. Add the garlic and cook another minute. Add the chopped turtle meat and stir to combine.
Stir in a cup of the turtle stock at a time until you the soup is the consistency of gravy. Add the tomatoes, Worcestershire sauce, cayenne and paprika. Add more turtle broth until the soup thins a bit. It should be thicker than water, thinner than gravy -- like chicken and dumplings if you are familiar with that. Simmer gently for 15 minutes, or until the vegetables are soft.
Finish the soup with the sherry, parsley, lemon zest and hard-boiled eggs. Add them all, stir to combine and simmer for a minute or two. Add salt, black pepper and lemon juice to taste. Serve alone or with rice.
