Total Time
3hrs 15mins
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 will evaporate, leaving only wonderful flavor. From the Southern chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Roast bones, carrots and onions with butter in a large stockpot or dutch oven.
  3. Add flour, stir until smooth and brown again to make a roux.
  4. Remove from oven to the stovetop.
  5. Add beef stock, tomatoes and puree, salt and pepper to taste, and cloves.
  6. Simmer for two hours; add sherry.
  7. Strain solids out and add the diced turtle meat, lemon and eggs; heat thoroughly but do not boil.
  8. Serve while hot.