RECIPE TITLE "Turtle Soup" courtesy of The Library Of E-Cookbooks
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4 servings --
2 pounds turtle meat
2 tablespoons oil
2 tablespoons flour
1/2 cup minced green onion tops
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 quarts water
1/2 lemon, sliced thinly
salt and pepper to taste
dash of Worcestershire
dash hot sauce
2 hard−boiled eggs, sliced
1/2 cup sherry
Emeril's New New Orleans Cooking Dynamic Beard Best Chef Award winner fuses the best of Creole cooking and American regional cuisines.
Cut turtle meat into small pieces and lightly brown in hot oil in
large pot. Remove from pot and add flour to pot. Brown. To this roux,
add celery and onions. Saute until limp. Add tomato paste, green
onions, and garlic. Cook for a few minutes, stirring frequently so as
not to burn roux. Return meat to mixture, add 2 quarts of water,
seasoning, and lemon slices. Simmer in covered pot until meat is very
tender and broth is smooth, about 1 hour, stirring occasionally.
Just before serving remove lemon slices and add sherry, parsley and
Worcestershire sauce. Place slices of hard boiled eggs sprinkled with
paprika in soup plates before serving. Additional sherry and hot sauce
may also be added at table.
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