Turtle Soup

Recipe source: Emeril

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  turtle meat
• 2 3⁄4 teaspoons salt, in all
• 3⁄4 teaspoon cayenne, in all
• 6  cups water
• 1⁄2 cup butter
• 1⁄2 cup flour
• 1 1⁄2 cups  chopped onions
• 2  tablespoons  minced shallots
• 1⁄4 cup  chopped bell pepper
• 1⁄4 cup  chopped celery
• 3  bay leaves
• 1⁄2 teaspoon dried leaf thyme
• 2  tablespoons  minced garlic
• 1  cup chopped tomato
• 1⁄2 cup Worcestershire sauce
• 3  tablespoons fresh lemon juice
• 1⁄2 cup dry sherry
• 1⁄4 cup  chopped parsley
• 1⁄2 cup  chopped green onion
• 4  hard-boiled eggs, finely chopped
• 2  tablespoons  chopped green onions
• 2  tablespoons  chopped hard-boiled eggs

Directions

1. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
2. Bring to a boil.
3. Skim off any foam that rises to the top.
4. Reduce heat to medium and simmer for 20 minutes.
5. With a slotted spoon transfer the meat to a platter.
6. Cut the meat into 1/2 inch dice and reserve the liquid.
7. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.
8. Add the onions, shallots, bell peppers and celery.
9. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
10. Add the bay leaves, thyme and garlic, cook for 2 minutes.
11. Add the tomatoes and the turtle meat.
12. Cook for 5 to 6 minutes stirring occasionally.
13. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry.
14. Bring to a boil, reduce heat to medium and simmer for 10 minutes.
15. Add the parsley, green onions, and eggs and simmer for 45 minutes.
16. Garnish with green onions and chopped eggs.