Charles Brongers Louisville Turtle Soup Recipe

Name: Charles Brongers Louisville Turtle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds turtle meat; 1 teaspoon salt; 1/4 teaspoon pepper; 1 gallon water; 1/4 cup all-purpose flour; 3 large onions, quartered; 2 medium potatoes, peeled and quartered; 3 stalks celery, cleaned and cut into 3-inch pieces; 2 carrots, scraped and cut into 2-inch pieces; 1/2 cup fresh green beans; 1/2 cup green peas; 1/2 cup whole kernel corn; 1/2 cup shredded cabbage; 1/2 lemon, seeds removed; 1 hard-cooked egg; 1 (14 1/2-ounce) can whole tomatoes, undrained; 1/2 cup catsup; 2 ounces tomato paste; 1/2 cup claret or other dry red wine; 1 teaspoon sugar; 2 teaspoons whole allspice; 1/4 pod hot red pepper; Hard-cooked egg slices; Lemon slices

Servings: persons

2 pounds turtle meat
1 teaspoon salt
1/4 teaspoon pepper
1 gallon water
1/4 cup all-purpose flour
3 large onions, quartered
2 medium potatoes, peeled and quartered
3 stalks celery, cleaned and cut into 3-inch pieces
2 carrots, scraped and cut into 2-inch pieces
1/2 cup fresh green beans
1/2 cup green peas
1/2 cup whole kernel corn
1/2 cup shredded cabbage
1/2 lemon, seeds removed
1 hard-cooked egg
1 (14 1/2-ounce) can whole tomatoes, undrained
1/2 cup catsup
2 ounces tomato paste
1/2 cup claret or other dry red wine
1 teaspoon sugar
2 teaspoons whole allspice
1/4 pod hot red pepper
Hard-cooked egg slices
Lemon slices

1
Combine turtle meat, salt, pepper, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours. Remove meat, and strain broth through several layers of damp cheesecloth; return broth to stock pot, and set meat aside.
2
Place flour in a small heavy skillet; cook over medium heat, stirring constantly, until flour browns. Gradually add browned flour to broth, stirring to blend well. Set aside.
3
Grind together reserved turtle meat, onions, potatoes, celery, carrots, green beans, peas, corn, cabbage, 1/2 lemon, and 1 hard-cooked egg into a large mixing bowl, using coarse blade of meat grinder. Add ground mixture with vegetable liquid to thickened broth in stock pot.
4
Press tomatoes through a fine-meshed sieve, using the back of a wooden spoon; add tomato pulp and liquid to stock pot. Stir in catsup, tomato paste, wine, and sugar.
5
Place whole allspice and red pepper in a small cheesecloth bag. Tie bag securely, and place in soup in stock pot.
6
Bring soup to a boil. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove spice bag.
7
Ladle soup into individual serving bowls; garnish with egg and lemon slices. Serve warm.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 pounds turtle meat, 1 teaspoon salt, 1/4 teaspoon pepper, 1 gallon water, and more.

Yes, Charles Brongers Louisville Turtle Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charles Brongers Louisville Turtle Soup

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