Creole Turtle Soup
- Friday, April 25, 2014
- 0 comments
Delicious turtle soup recipe.
Chef: Patrick Mould
2 lb. boneless turtle meat
3 cups water
1 medium onion, quartered
1 stalk celery, coarse chopped
1⁄2 large bell pepper
coarse chopped 2 bay leaf
1⁄8 teaspoon cracked black pepper
1 teaspoon minced garlic
2 tablespoon butter
1 cup chopped onion
1⁄2 cup chopped bell pepper
1⁄2 cup chopped celery
2 tablespoons minced garlic 1 teaspoon dried thyme
2 tablespoon tomato paste 1- 14 oz. diced tomatoes
1- 8 oz. tomato sauce
5 cups reserved turtle stock 1⁄2 cup red wine
1⁄4 cup dry sherry
1 teaspoon salt
1 teaspoon hot sauce
1⁄4 teaspoon cracked black pepper
2 bay leaves
2 tablespoons Worcestershire sauce 2 tablespoons butter
3 tablespoon flour
1⁄4 cup minced parsley
1⁄4 cup minced green onions
2 boiled eggs, peeled & chopped
4 tablespoon dry sherry
Combine turtle meat, water, quartered onion, celery, bell pepper, 2 bay leaves, 1⁄8 teaspoon cracked black pepper, 1 teaspoon minced garlic in a 4 quart pot.
Bring to boil, lower fire to medium and simmer for 1 hour and 15 minutes.
Drain stock through mesh strainer, reserving stock in bowl.
Allow meat to cool, then separate from rest of ingredients discarding everything but the turtle meat.
Coarse chop the meat and set aside.
Heat butter in pot, add onions, celery, bell pepper and garlic.
Sauté for 10 minutes over medium fire.
Add thyme, tomato paste, and diced tomatoes and continue to cook until water from tomatoes evaporates.
Add tomato sauce, 5 cups reserved turtle stock, red wine, sherry, salt, hot sauce, cracked pepper, bay leaf and Worcestershire sauce. Cover pot and simmer for 30 minutes over medium fire.
In small sauté pan heat butter until melted over medium low fire.
Place melted butter in a bowl and stir in flour until completely blended.
Whisk butter-flour roux into soup and allow soup to simmer for 1 minute until blended
Add turtle meat, cover pot and cook for additional 30 minutes, stirring occasionally.
Mince boiled eggs and set aside.
Stir parsley and green onions into turtle soup.
Divide turtle soup between 4/8* bowls and top each with minced egg and 1 tablespoon dry sherry.