Pendennis Turtle Soup Recipe

Name: Pendennis Turtle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs veal bones; 2 carrots; 2 onions; 2 tablespoons butter; 3 tablespoons flour; 2 quarts beef stock or 2 quarts water; 2 ½ cups cooked tomatoes (canned is fine); ¾ cup tomato puree; salt and pepper; 4 whole cloves; ½ cup sherry wine; 2 cups turtle meat, cut into small dice (chicken may be substituted, if desired); 1 lemon, cut into small dice; 2 eggs, hard-cooked and cut into small dice

Servings: persons

2 lbs veal bones
2 carrots
2 onions
2 tablespoons butter
3 tablespoons flour
2 quarts beef stock or 2 quarts water
2 ½ cups cooked tomatoes (canned is fine)
¾ cup tomato puree
salt and pepper
4 whole cloves
½ cup sherry wine
2 cups turtle meat, cut into small dice (chicken may be substituted, if desired)
1 lemon, cut into small dice
2 eggs, hard-cooked and cut into small dice

1
Preheat oven to 400F.
2
Roast bones, carrots and onions with butter in a large stockpot or dutch oven.
3
Add flour, stir until smooth and brown again to make a roux.
4
Remove from oven to the stovetop.
5
Add beef stock, tomatoes and puree, salt and pepper to taste, and cloves.
6
Simmer for two hours; add sherry.
7
Strain solids out and add the diced turtle meat, lemon and eggs; heat thoroughly but do not boil.
8
Serve while hot.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 lbs veal bones, 2 carrots, 2 onions, 2 tablespoons butter, and more.

Yes, Pendennis 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.

Pendennis Turtle Soup

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