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1
Take 1/2 cup of the bacon fat and in a thick-bottomed pan cook the flour slowly stirring constantly to a brownish-brick red color.
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2
Set aside carefully and cool.
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3
In a thick-bottomed pot, heat the remaining bacon fat and brown the turtle meat and ground beef thoroughly.
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4
Add the bell pepper, celery, onions and garlic and sweat until translucent.
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5
Add the tomatoes, eggs, spinach, wine, sherry, stock, hot sauce, Worcestershire and bay leaves and simmer 1 1/2 hours.
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6
Using a microplane and cut-resistant gloves, remove the yellow zest from the lemons avoiding the white pith; add to the soup.
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7
Cut the zested lemons and squeeze juice into the soup.
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8
In a bowl, add the cooled roux, then ladle some of hot soup into the bowl whisking with a wire whip until a smooth paste is formed; add one more ladle to the bowl, then add the contents back to the soup.
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9
Season to taste with salt and pepper and simmer for 1 hour.
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10
Note: this soup is best the next day; if doing so, cool the soup as quickly as possible and reheat slowly when you wish to serve it.
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11
Before serving, remove bay leaves.
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12
When serving, ladle the soup into bowls and top with additional sherry (3 tablespoons per bowl), green onions, parsley and a squeeze of lemon.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
