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1
Heat 2 tablespoons oil in a large stockpot over medium-high heat.
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2
Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.
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3
Add onion, bell pepper, celery and garlic while stirring constantly.
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4
Add thyme and bay leaves; reduce heat to medium and saute (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.
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5
Add stock and tomato puree; bring to a boil.
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6
Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.
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7
While stock is simmering, make roux.
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8
Heat 1/2 cup oil over medium heat in a small saucepan.
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9
Add flour, a little at a time, stirring constantly with a wooden spoon being careful not to burn the roux.
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10
After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.
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11
Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping.
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12
Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.
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13
Add sherry and bring to a boil.
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14
Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.
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15
Add lemon juice; return to a simmer 15 to 20 minutes.
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16
Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt.
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17
Remove bay leaves before ladling into bowls.
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18
When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.
