Turtle Soup

Debbie wright

By
@debbie110772

Turtle Soup is a special treat in Louisiana. Both of my brothers were big sportsman. One of them used to say "Kill it, stuff it , or eat it". This was a recipe both of them worked on for years and luckily someone wrote it down. I have never made it but have had this savory treat many times. Note: here Louisiana we put whole boiled eggs in many of our soups and gumbos , they absorb all the spices and juices and are really yummy.


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Prep:

30 Min

Cook:

1 Hr

Ingredients

1/4 c
olive oil
1 lb
coarsely ground turtle meat
1 1/2 c
trinity(common term in la..equal parts onion, bell pepper, &celery..used to start many dishes..cooking is next to godlyness,lol)
2 clove
chopped garlic
1/4 c
flour
1/4 c
red wine..the cheeper the better,lol
6 c
beef stock
1
bay leaf
1/4 c
paprika
1/4 tsp
thyme
1/4 tsp
oregano
1/4 tsp
basil
pinch
cumin
1/2 tsp
lemon zest
1/4 c
dry sherry
1 Tbsp
tony chacheres
1/2 c
chopped tomato
hard boiled eggs peeled left whole

Directions Step-By-Step

1
Heat Olive oil in a heavy stock pot over medium heat. Add turtle meat cook until brown and crumbly. Add the "trinity" garlic and saulte for 1-2 min. Stir in flour to make your roux cooking and stirring constantly. add tomato and red wine, stirringto deglaze the pot.
2
Add beef stock and cook on medium heat until the roux is cooked into mixture well. stirring constantly the mixture should be slightly thickened.Stir in sage, bay leaf, paprika, thyme, oregano, basil, and cumin. Simmer for 1 hour on low heat.
3
Stir in lemon zest and simmer for 10 min. Add sherry and tonys and simmer another 10-20 min.
Add boiled eggs and cover and turn heat off and let set up for 20 min or so before serving.

About this Recipe

Course/Dish: Other Soups