Email to Cat      

Turtle Soup au Sherry

Source of Recipe


Commander's Palace (New Orleans, Louisiana)



List of Ingredients



• 10 ounces (2½ sticks) unsalted butter
  
• ¾ cup all-purpose flour
  
• 1 pound turtle meat, cut into ½-inch cubes
  
• 1 cup minced celery (4 stalks)
  
• 2 medium onions, minced
  
• 1½ tsp minced garlic
  
• 3 bay leaves
  
• 1 tsp oregano
  
• ½ tsp thyme
  
• ½ tsp freshly ground black pepper
  
• 1½ cups tomato purée
  
• 1 quart beef stock
  
• Salt and freshly ground black pepper to taste, as needed
  
• ½ cup lemon juice
  
• 5 hard-boiled eggs, finely chopped
  
• 1 Tbsp minced parsley
  
• 6 tsp dry sherry
  






Instructions



1. Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat, until the roux is light brown. Set aside.
   
   
2. In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
   
   
3. Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs, and parsley.
   
   Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.