Prep 1 hr
Cook 2 hrs 15 mins
According to the cookbook, this is the soup that made Kentucky famous. Don't worry about the alcohol in the wine...it will evaporate, leaving only wonderful flavor. From the Southern chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- 2 lbs veal bones
- 2 carrots
- 2 onions
- 2 tablespoons butter
- 3 tablespoons flour
- 2 quarts beef stock or 2 quarts water
- 2 1⁄2 cups cooked tomatoes (canned is fine)
- 3⁄4 cup tomato puree
- salt and pepper
- 4 whole cloves
- 1⁄2 cup sherry wine
- 2 cups turtle meat, cut into small dice (chicken may be substituted, if desired)
- 1 lemon, cut into small dice
- 2 eggs, hard-cooked and cut into small dice
- Preheat oven to 400°F.
- Roast bones, carrots and onions with butter in a large stockpot or dutch oven.
- Add flour, stir until smooth and brown again to make a roux.
- Remove from oven to the stovetop.
- Add beef stock, tomatoes and puree, salt and pepper to taste, and cloves.
- Simmer for two hours; add sherry.
- Strain solids out and add the diced turtle meat, lemon and eggs; heat thoroughly but do not boil.
- Serve while hot.