Pendennis Turtle Soup
Ready In: 3 hrs 15 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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