Louisiana Turtle Soup
A savory and comforting classic Creole dish, Turtle Soup is almost stew-like in texture with a definite zip to it.
Video
Equipment
- 1 Sieve
Ingredients
- 5 Pounds Turtle Meat bone-in will weigh more, or boneless.
- 3 Each Bay Leaves
- 10 Each Whole Black Peppercorns
- 8 Tablespoons Unsalted Butter
- 2 Each Yellow Onions diced
- 1 Each Green Bell Pepper deseeded and diced
- 3 teaspoons Salt
- 2 Ribs Celery diced
- 8 Cloves Garlic divided
- 12 Cups Water
- 1 Cup All Purpose Flour
- 1 (29 Ounce) Can Crushed Tomatoes
- 3 Tablespoons Worcestershire Sauce
- 1 Tablespoon Creole Seasoning
- ½ teaspoon Cayenne Pepper
- 1 Tablespoon Paprika
- ½ Cup Dry Sherry
- ⅓ Cup Fresh Parsley chopped
- 3 Each Large Hardboiled Eggs chopped
- 1 Each Lemon zest and juice needed
Instructions
- Rinse and prepare turtle meat. If it's on the bone it's ok, it's going to fall off the bone after preparing the broth. Add the turtle meat to a large stock pot.5 Pounds Turtle Meat
- Cut the tops and tails off the onions, bell peppers and celery and add those 'offcuts' to the stock pot, along with 4 garlic cloves, bay leaves, some parsley, salt and whole peppercorns. Add water to cover (about 12 cups) and bring to a boil. Cover the pot and simmer for 3-4 hours.3 Each Bay Leaves, 10 Each Whole Black Peppercorns , 3 teaspoons Salt, 12 Cups Water
- After the stock has finished cooking the meat should be falling off the bone. Skim any foam from the top then pass the fluid through a sieve, and set the stock (broth) aside. Remove all meat, as best you can, without taking the gristly fatty pieces and set aside.
- In a large Dutch Oven, add the butter over medium-high heat and melt.8 Tablespoons Unsalted Butter
- Add the flour and stir together. Cook until a peanut butter color is reached. Do not burn the roux here, continue stirring almost all the time.1 Cup All Purpose Flour
- Add the chopped onions, bell peppers and celery to the roux and stir together. Continue to cook for about 10 minutes, until soft. Add 4 chopped garlic cloves.2 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery, 8 Cloves Garlic
- Slowly add the turtle broth, stirring all the time, until an almost thick gravy-like consistency is reached.
- Add the crushed tomatoes, Worcestershire Sauce, Creole Seasoning, Cayenne Pepper, Paprika and sherry. Cover and bring to a boil. Simmer, covered, for about 20 minutes.1 (29 Ounce) Can Crushed Tomatoes, 3 Tablespoons Worcestershire Sauce, 1 Tablespoon Creole Seasoning, ½ teaspoon Cayenne Pepper, 1 Tablespoon Paprika, ½ Cup Dry Sherry
- Add the turtle meat, chopped boiled eggs, chopped parsley, juice of 1 lemon and the zest. Stir together, gently.⅓ Cup Fresh Parsley, 3 Each Large Hardboiled Eggs, 1 Each Lemon
- Allow to simmer together for about 10 minutes, then serve garnished with more parsley.
Notes
The nutrition facts on this recipe are an estimate.
Cooking the turtle meat first, in making the broth, is important in giving a nice tender meat as well as a great broth to make the gravy. Skip this step and you may end up with tough or chewy turtle meat.
Did You Make This?Please consider Leaving a Review!
Nutrition
Calories: 516kcal | Carbohydrates: 32g | Protein: 63g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 178mg | Sodium: 565mg | Potassium: 1231mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1540IU | Vitamin C: 23mg | Calcium: 458mg | Iron: 7mg
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
