recipe for turtle soup?

Answer 1

The Commander's Palace in New Orleans is famous for their turtle soup! Brennan's here in Houston makes the same and it's out of this world! (The two are both owned by the Brennan family).

Instead of pasting the entire recipe I'll give you the link below so you can check out all the other fabulous Cajun and Best of New Orleans recipes they offer on their site.

Note: This is from the Commander's Palace location in Las Vegas, not New Orleans since the New Orleans location has not yet reopened after Hurricane Katrina. They are the same recipes.

Answer 2

maybe this?

Yield:
1
Ingredients:

375 gm Black bean packet
2 lt Water
lg Pinch parsley
lg Pinch thyme
lg Pinch summer savory
1 tsp Butter,cold
Salt & pepper to taste
4 Hard boiled egg yolks,
Chopped
1 Lemon,sliced
1/2 Glass of wine*
Few meatballs of forcemeat*

Method:
Soak the black beans in water overnight. Boil them in 2 liters of water until they are soft. Puree the beans in a blender or push through a sieve, reserving liquid. Return the puree to the soup pot along with the liquid.



Put the parsley,thyme,and summur savory into a small piece of muslin,tie and put into the pot. Add butter and season with salt and pepper. Simmer for at least 30 minutes. Just before serving,add the egg yolks,lemon slices,wine, and meatballs.



Original authors note: "This soup is so near the flavor of real turtle soup that few people are able to tell the difference!"



* Wine not specified. My guess is a dry white unless you like sweet turtles.
* Forcemeat is sausage meat, ground, not overly spicey. I also presume that the meatballs are cooked somewhere along the way but it doesn't mention it in the recipe

Answer 3

I don't have a recipe but I have enjoyed all the types I have tried at Cajun restaurants.
If you don't have to be fancy, you could look and see if any of your higher-end grocery stores carry Dominick's Turtle Soup (in a can). One of our newer grocer's carries unusual items and we tried this and it's great. Just pour in the pan and heat. The can is white with blue and has a New Orleans chef on it with the really tall chef hat.

Answer 4

10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purée
1 quart beef stock
NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry
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.
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.

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.

Answer 5

1) Turtle

Answer 6

1 1/2 pounds turtle meat
2 3/4 teaspoons salt, in all
3/4 teaspoon cayenne, in all
6 cups water
1 stick unsalted butter
1/2 cup flour
1 1/2 cups chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell peppers
1/4 cup chopped celery
3 bay leaves
1/2 teaspoon dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomatoes
1/2 cup Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onions, plus 2 tablespoons for garnish
4 hard-boiled eggs, finely chopped, plus 2 tablespoons for garnish

Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4-teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2-inch dice and reserve the liquid. In another large saucepan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil and reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
i got it from emril.com never tried turtle soup.
dance dance chickidy

Answer 7

1 turtle'
1 cup of broth
1 bowl
1spoon
and a appetite

Answer 8

Aren't Turtles an endangered species?

Answer 9

how da hell u eat the poor turtle. i found a worm was try to moving in n out from a turtle when he still alive.

ewww!!!!

Answer 10

a turtle and soup. make sure you boil them.