Turtle Soup  Soups and Stews  59 reads

Turtle Soup


1 pound deboned turtle meat
2 tablespoons olive oil
2 1/4 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1/2 teaspoon ground clove
1 teaspoon chile powder
2 onions, finely diced
1 stalk celery, finely diced
2 green bell peppers, finely diced
2 tablespoons minced garlic
1/2 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper
1 1/2 teaspoons dried basil
2 bay leaves
2 tablespoons paprika
2 cups Dark Flour (recipe follows)
1 cup red wine
4 cups crushed tomatoes
2 cups sherry
2 quarts chicken stock
3 hard-cooked eggs, peeled and diced
1/2 cup fresh lemon juice
1/2 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon ground black pepper to taste
Sherry, to serve
Lemon wedges, to serve
French bread, to serve
Garnish: chopped fresh parsley

Cut turtle meat into 1-inch pieces, cleaning away any tendons or fat. Grind meat with a grinder fitted with a small die.* In a large Dutch oven, add olive oil, and heat over medium heat. Add turtle meat, and cook until browned. Add thyme, oregano, clove, and chile powder, and cook for 2 minutes.

Add onion, celery, bell pepper, garlic, allspice, cumin, coriander, red pepper, basil, bay leaves, and paprika, and cook until the vegetables are tender. Turn off heat, and add Dark Flour, stirring very well. Add red wine, tomato, and sherry, and stir until combined.

Turn heat back on, and stir well. Add chicken stock, and bring to a boil; reduce heat, and simmer. Add egg, lemon, parsley, salt, and pepper, and simmer 1 hour; adjust seasoning to taste.

Divide soup among serving bowls, and garnish with parsley, if desired. Serve with sherry, lemon, and French bread, if desired.

Notes
A food processor may be used; pulse meat until finely ground.

By Nathan Gresham, Beausoleil Resturant and Bar

serves 8


Rating 2.33/5
Rating: 2.3/5 (3 votes)
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