Bayou Turtle Soup
- Reviews 3
Ready In: 4 hrs 30 mins
Serves: 4
Ingredients
- 3 lbs turtle meat
- 1 teaspoon black pepper
- 8 tablespoons flour
- 1 large onion, chopped
- 1 cup shallot, chopped
- 2 large tomatoes, chopped
- 1⁄2 cup celery & tops, fine chopped
- 3 large bell peppers, fine chopped
- 6 garlic cloves, chopped
- 2 teaspoons cloves
- 2 teaspoons thyme
- 2 bay leaves
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1 1⁄2 cups water
- 4 cups beef stock
- 2 lemons
- 6 tablespoons sherry wine
- 2 teaspoons Worcestershire sauce
- 1⁄4 cup parsley
- 1⁄4 cup green onion, tops
- 3 hard-boiled eggs
Directions
- Melt butter/add flour to make roux (don't burn).
- Add onions, tomatoes, bell peppers, celery and garlic.
- Cook over med heat about 30 minutes.
- Add meat in small pieces, then add salt, black pepper, red pepper, bay leaves, thyme, cloves, allspice, grated nutmeg, beef stock, and water.
- Bring to boil then simmer 2 1/2 hours.
- Thirty minutes before soup is done, add Worcestershire, lemon and sherry.
- Turn off fire add parsley an green onion tops to add more flavor add mor water if needed.
- Prior to serving, add sliced eggs.
- Serve with garlic French bread.
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