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1
Combine eight qts of water and half the salt in each of two large pots and bring to a boil over high heat.
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2
Place the turtle meat in one, the veal in the other, and simmer both for 45 min.
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3
Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor.
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4
Keep hot till needed.
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5
Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat.
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6
Add in the tomato puree, vegetables, parsley and lemons, and bring back to a boil.
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7
Reduce the heat, and simmer for 10 min.
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8
Add in the two kinds of meat and the sherry.
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9
Bring to a boil, then reduce the heat and simmer for 5 min.
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10
Add in the Large eggs, and season to taste with salt and pepper.
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11
Thicken by adding small amounts of the roux.
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12
Add in a final splash of sherry to each individual bowl when serving, if you like.
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13
This recipe yields 6 servings.
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14
Comments: Turtle soup is a great delicacy in Louisiana.
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15
The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle.
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16
Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different.
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17
Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.
