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Turtle Soup

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"Although some might find the thought of eating turtle somewhat upsetting, it is a long-cherished dining custom in the bayou lands. The large alligator snapping turtles, which can grow as wide as a pickup truck bed and weigh upwards of 200 pounds, are used in what is considered by many, oxymoronically, a delicacy. The common snapping turtle is more often seen in a tureen. In brackish wetlands of south Louisiana, the diamondback terrapin was once trapped and added to rich stocks. This recipe makes a classic soup often elegantly served in New Orleans, with a small pitcher of sherry at each place setting for diners to add to their liking. Mock turtle soup may be made by substituting 1 ½ pounds of diced veal. (Traditionally a calf's head is used for this, but if you won't deal with a turtle, a calf's head most likely is not up your alley, either.)"

List of Ingredients

â—¦ ½ cup (1 stick) unsalted butter
â—¦ ½ cup unbleached all-purpose flour
â—¦ 2 quarts veal or chicken broth
â—¦ 1 large white onion, diced
â—¦ 2 celery stalks, leaves and all, diced
â—¦ ¼ cup diced green bell pepper
â—¦ ¼ cup diced red bell pepper
â—¦ 2 cloves garlic, minced
â—¦ 4 ripe plum tomatoes, seeded and diced
â—¦ 1 ½ pounds boneless turtle meat or 1 ½ pounds boneless veal shoulder, cut into ½-inch pieces
â—¦ ½ cup diced smoked ham
â—¦ 2 bay leaves
â—¦ ½ teaspoon dried thyme
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¼ teaspoon ground cloves
â—¦ ¼ teaspoon ground allspice
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 lemon, thinly sliced
â—¦ ¼ cup chopped parsley
â—¦ 3 large eggs, hard-boiled, peeled, and thinly sliced
â—¦ 6 tablespoons sherry


Recipe

In a large stockpot over medium-low heat, melt the butter. Whisk in the flour and cook over low heat, stirring constantly, until the roux is golden brown, about 7 minutes. In a separate pot, bring the broth to a simmer.

Add the onion, celery, green and red bell pepper, garlic, and tomatoes to the roux. Cook and stir over medium heat for 5 minutes, or until the vegetables are very tender. Add the turtle and ham. Stir to combine and heat through a minute or two. Add the bay leaves, thyme, black pepper, cayenne, cloves, allspice, nutmeg, and Worcestershire.

Add the broth and bring to a boil. Lower the heat so that the mixture simmers, and cook for 2 ½ hours, or until the turtle is tender. Add the lemon slices, parsley, and eggs. Remove the bay leaves.

Spoon 1 tablespoon sherry into each serving bowl, or place a small pitcher of sherry at each setting.
Ladle the soup into bowls.

Serves 6