Ernie`s turtle soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | pounds | turtle meat, boneless |
| 2 | cups | flour |
| 10 | eaches | parsley sprigs, chopped |
| 4 | eaches | cayenne pepper, pods |
| 5 | cups | bell peppers, chopped |
| 4 | ounces | worcestershire sauce |
| 2 | eaches | shallots, bunches, chopped |
| 40 | ounces | mushrooms, can |
| 10 | cups | celery, chopped |
| 1 | wine, sherry | |
| 2 | teaspoons | garlic, granulated |
| 4 | gallons | water |
| 6 | cups | water |
| 10 | cups | tomato sauce |
| 20 | eaches | onions, large, chopped |
| 2 | cups | oil |
| 2 | tablespoons | sweet basil |
Directions
** SEE ADDITIONAL INGREDIENTS BELOW Season meat with salt and pepper and fry in oil until brown. Remove from oil and reserve. Add flour and slowly brown until golden. Saute onions, celery, bell peppers and mushrooms until tender and add to flour mixture. Return to pot the turtle; add tomato sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup has reduced to desired thickness. Add Worcestershire sauce, parsley, shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let stand. Skim oil. Serve with egg & Sherry. ** Hard-boiled egg, 12 sliced deseeded lemons, bay leaf (12) Source: Ernie Liner, Houma Louisiana Recipe date: 12/06/87
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