Turtle soup?

Question

I'm looking for a good recipe for turtle soup.

Answer 1

Here's two that are real good! Enjoy!

WAYNE'S TURTLE SOUP

1½ qts strained chicken broth
1 lb turtle meat (without bones or gristle)
3 tbsp chicken fat
1 medium onion
Salt and pepper to taste
1 tbsp chopped parsley
5 to 6 thin slices lemon

Prepare a richly flavored chicken broth seasoned only with salt. Strain. Cut turtle meat into small dice. Brown slowly in the chicken broth fat (or butter). Add chopped onion and saute' slowly over medium heat until onion is soft and yellow. Add turtle, onion, seasoning and any fat to chicken broth. Heat to boiling, reduce heat and simmer gently for 10 min. Serve with a sprinkling of parsley on each bowl of soup and a paperthin slice of lemon floated on top.
Makes 4 to 6 servings.

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Zatarain's Turtle Soup

1 1/2 sticks Butter
2/3 cup Flour
8 oz. Ham, 1/4'' diced
1 cup Onion, chopped fine
1/4 cup Celery, chopped fine
3/4 cup Bell pepper, chopped fine
3 large cloves Garlic, minced
3 Medium tomatoes, chopped coarsely
1 1/2 -2 lbs Turtle meat, chopped
2 Tbsp Zatarain's Creole Seasoning
3 Bay leaves
1/2 tsp Thyme, crushed
1/4 tsp Nutmeg
1/4 tsp Clove
2 1/2 cups Beef stock
2 1/2 cups Water
1 tsp Worcestershire
1/2 Lemon, sliced
4 Tbsp Parsley, fresh
3 Boiled eggs, grated
4 Tbsp sherry
Melt butter in a large saucepan and add flour to make a medium brown roux. Add the chopped ham and vegetables (celery, onion, bell pepper, garlic, and tomatoes). Cook over medium heat for about 30 minutes.

In a heavy skillet add 1/4 cup vegetable oil, heat, and add turtle meat, brown on all sides and cook for 10 minutes.

To the roux and vegetable mixture add the turtle meat and sauce, beef stock, water, and spices. Cook covered over low heat for 2 hours.

Thirty minutes prior to serving add Worcestershire sauce, lemon, and sherry. Parsley and grated eggs should be added 10-15 minutes before serving. Allow to rest for 15 minutes, and then serve. This allows time for all spices to blend thoroughly.

Serve with extra sherry if desired.

Answer 2

Turtle Soup

1 1/2 sticks Butter
2/3 cup Flour
8 oz. Ham, 1/4'' diced
1 cup Onion, chopped fine
1/4 cup Celery, chopped fine
3/4 cup Bell pepper, chopped fine
3 large cloves Garlic, minced
3 Medium tomatoes, chopped coarsely
1 1/2 -2 lbs Turtle meat, chopped
2 Tbsp Zatarain's Creole Seasoning
3 Bay leaves
1/2 tsp Thyme, crushed
1/4 tsp Nutmeg
1/4 tsp Clove
2 1/2 cups Beef stock
2 1/2 cups Water
1 tsp Worcestershire
1/2 Lemon, sliced
4 Tbsp Parsley, fresh
3 Boiled eggs, grated
4 Tbsp sherry


Melt butter in a large saucepan and add flour to make a medium brown roux. Add the chopped ham and vegetables (celery, onion, bell pepper, garlic, and tomatoes). Cook over medium heat for about 30 minutes.
In a heavy skillet add 1/4 cup vegetable oil, heat, and add turtle meat, brown on all sides and cook for 10 minutes.

To the roux and vegetable mixture add the turtle meat and sauce, beef stock, water, and spices. Cook covered over low heat for 2 hours.

Thirty minutes prior to serving add Worcestershire sauce, lemon, and sherry. Parsley and grated eggs should be added 10-15 minutes before serving. Allow to rest for 15 minutes, and then serve. This allows time for all spices to blend thoroughly.

Serve with extra sherry if desired.

Answer 3

Turtles are people too. Don't eat them.

Answer 4

Commander's Palace Turtle Soup au Sherry

* 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
o 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.

Arnaud's Turtle Soup au Sherry

* 1/4 cup salt
* 3/4 cup fresh or frozen turtle meat
* 3/4 cup ground veal shank meat
* 6 cups veal stock
* 2 cloves garlic, chopped
* 2 bay leaves
* 1 pinch whole dried thyme
* 3 tablespoons tomato pureé
* 1/2 cup celery, chopped
* 1 cup green onions, chopped
* 1/2 cup white onions, chopped
* 1 tablespoon fresh parsley, chopped
* 2 lemons, halved
* 3 tablespoons sherry
* 2 eggs, hard-boiled and chopped
* 2 tablespoons roux
* Salt and white pepper to taste

Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.

Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.

Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.

Add a final splash of sherry to each individual bowl when serving, if desired.

Serves six.
Mock Turtle Soup

I'm happy for the turtles--but miss the extraordinary turtle soup I ate in my youth at the little grill across from Reading Terminal in Philadelphia (a reader has written in to remind me it was Kelly's Grill on 12th street--thank you!). Now that sea turtle meat is prohibited by law, this recipe makes a fair substitute. Interestingly, even when turtle meat was legal, it was terribly expensive. As a cheap substitute in the 18th century, therefore, recipes appeared in England that recommended the use of calf's head or even veal as being similar in taste and consistency. American cooks turned to beef or oxtails, when they couldn't get native turtle meat, and followed the British seasonings of allspice, sherry, and hardcooked eggs. Serve this meaty American version hot as a rich first course to 4-6 people, with little cruets of sherry on the side.

* 1 large onion, finely chopped
* 1 Tablespoon butter and 2 Tablespoons olive oil
* 2 lbs. meaty oxtails
* 1 garlic clove, mashed
* 3 whole cloves
* 1/4 teaspoon thyme
* 1 bay leaf
* 1/4 teaspoon allspice
* 1 Tablespoon flour
* 3 cups hot water
* 3 cups chicken stock
* 1 cup chopped peeled tomatoes
* salt and pepper
* 1/2 thin-skinned lemon, chopped (rind and all)
* 1 Tablespoon parsley
* 2 hard boiled eggs

Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.

When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley...and put a cruet of sherry on the table, for atmosphere if nothing else.