Classic Turtle Soup Recipe

Name: Classic Turtle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh turtle meat, coarsely ground; 2 tablespoons vegetable oil; 1 1/2 tablespoons Creole Seafood Seasoning; 1 1/2 tablespoons Creole Meat Seasoning; 1 cup finely chopped onion; 1 cup finely chopped green bell pepper; 1/2 cup finely chopped celery; 1 tablespoon minced garlic; 1/2 teaspoon crushed dry thyme; 2 bay leaves; 8 cups veal stock (or substitute canned no-salt beef broth); 3/4 cup tomato puree; 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 cup dry sherry; 2 tablespoons Louisiana hot pepper sauce; 2 tablespoons worcestershire sauce; juice of one lemon; 5 ounces fresh spinach, stems removed, washed, patted dry, coarsely chopped; 2 hard-cooked eggs, finely chopped; dry sherry, for garnish (optional)

Servings: persons

1 1/2 pounds fresh turtle meat, coarsely ground
2 tablespoons vegetable oil
1 1/2 tablespoons Creole Seafood Seasoning
1 1/2 tablespoons Creole Meat Seasoning
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
1/2 teaspoon crushed dry thyme
2 bay leaves
8 cups veal stock (or substitute canned no-salt beef broth)
3/4 cup tomato puree
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup dry sherry
2 tablespoons Louisiana hot pepper sauce
2 tablespoons worcestershire sauce
juice of one lemon
5 ounces fresh spinach, stems removed, washed, patted dry, coarsely chopped
2 hard-cooked eggs, finely chopped
dry sherry, for garnish (optional)

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

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 1/2 pounds fresh turtle meat, coarsely ground, 2 tablespoons vegetable oil, 1 1/2 tablespoons Creole Seafood Seasoning, 1 1/2 tablespoons Creole Meat Seasoning, and more.

Yes, Classic 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.

That's it — enjoy your meal!

Classic Turtle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions