turtle soup

Categories
Emeril
Yield
4 servings
MeasureIngredient
1½ pounds Turtle meat
2¾ teaspoon Salt, in all
¾ teaspoon Cayenne, in all
6 cups Water
Stick butter
½ cup Flour
1½ cup Chopped onions
2 tablespoons Minced shallots
¼ cup Chopped bell peppers
¼ cup Chopped celery
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
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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