Turtle Soup

Recipe by Charlotte J
READY IN: 2hrs




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