Turtle Soup

Ingredients

• 1 lb turtle meat, cubed
• 1 C celery, minced
• 2 medium onions, minced
• 4 cloves garlic, minced
• 3 bay leaves
• 1 tsp oregano
• ½ tsp thyme
• 1½ C tomato purée
• 10 oz unsalted butter (2½ sticks)
• ¾ C all-purpose flour
• 32 oz beef stock
• ½ C lemon juice
• 5 hard-boiled eggs, finely chopped
• 1 tbs minced parsley
• 6 tsp dry sherry
• Salt and pepper to taste

Directions

1. Melt 8 oz butter in a heavy saucepan over medium heat. Add the flour and cook until the roux is light brown, stirring frequently. Set aside
2. In a 5-qt 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, then add the stock and simmer for 30 minutes.
4. Add the roux and cook over low heat until the soup is smooth and thickened, stirring occasionally. Add lemon juice, adjust seasoning with salt and pepper, and remove from heat.
5. Add the soup to bowls and at the table, add 1 tsp sherry to each bowl and top with eggs and parsley. Serve immediately with French bread and butter.

Chef's Notes

• If turtle bones are available, add them to the beef bones when making the stock for this dish.
• This is a copycat recipe of the Turtle Soup at Commander's in New Orleans