Turtle soup *****
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Turtle meat - boned & cut in 1 inch cubes |
| 1 | cup | Shorteninng - or salad oil or Crisco |
| Do not use olive oil | ||
| 1 | cup | Onions - diced |
| 1 | cup | Celery - diced |
| 6 | eaches | Garlic cloves - chopped |
| 1 | cup | Flour |
| 1 | can | Tomato sauce - (16 oz. can) |
| 2 | quarts | Water |
| ¼ | cup | Beef extract |
| 2 | teaspoons | Celery salt |
| 4 | eaches | Bay leaves |
| 2 | eaches | Lemons - cut in half |
| 1 | teaspoon | Thyme |
| ½ | cup | Parsley - chopped |
| Salt and lemon peper to taste | ||
| Garnish | ||
Directions
INGREDIENTS
DIRECTIONS
Saute turtle in shortening until very brown and set aside. Brown flour (add more if needed). When brown add onion, celery and garlic and cook 10 minutes. Add tomato sauce, water, beef extract and then meat and all other ingredients, except garnish. Simmer about two hours or until meat is very tender. Garnish with lemon and chopped egg and add sherry to each plate before serving. This makes one gallon and freezes well. From The Official Louisiana Seafood and Wild Game Cookbook.
Submitted By MICHAEL LOO On 08-21-95