astray recipes: Turtle soup

Categories: Emeril
Yield: 4 servings

Measure	Ingredient
1½ pounds	Turtle meat
2¾ teaspoon	Salt, in all
¾ teaspoon	Cayenne, in all
6 cups	Water
1	Stick butter
½ cup	Flour
1½ cup	Chopped onions
2 tablespoons	Minced shallots
¼ cup	Chopped bell peppers
¼ cup	Chopped celery
3	Bay leaves
½ teaspoon	Dried leaf thyme
2 tablespoons	Minced garlic
1 cup	Chopped tomatoes
½ cup	Worcestershire sauce
3 tablespoons	Fresh lemon juice
½ cup	Dry sherry
¼ cup	Chopped parsley
½ cup	Chopped green onions
4	Hard boiled eggs, finely
	Chopped
2 tablespoons	Chopped green onions
2 tablespoons	Chopped hard boiled eggs

Put the turtle meat in a large saucepan with 1 teaspoon of salt, ¼ teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into ½ inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.

Yield: 6 to 8 servings

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turtle soup