Turtle Soup Recipe

Name: Turtle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 sticks butter; 2 1/2 pounds turtle meat, cut into medium dice*; Salt and freshly cracked pepper; 2 medium onions, cut into medium dice; 6 stalks celery, cut into medium dice; 30 cloves garlic, minced; 3 bell peppers, cut into medium dice; 1 tablespoon dried thyme, ground; 1 tablespoon dried oregano, ground; 4 bay leaves; 2 quarts veal stock; 1 cup all-purpose flour; 26 ounces dry sherry (750-ml bottle); 1 tablespoon hot pepper sauce; 1/4 cup Worcestershire sauce; 2 large lemons, juiced; 3 cups peeled, chopped, and seeded tomatoes; 10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped; 6 medium hard-boiled eggs, chopped into large pieces

Servings: persons

1 1/2 sticks butter
2 1/2 pounds turtle meat, cut into medium dice*
Salt and freshly cracked pepper
2 medium onions, cut into medium dice
6 stalks celery, cut into medium dice
30 cloves garlic, minced
3 bell peppers, cut into medium dice
1 tablespoon dried thyme, ground
1 tablespoon dried oregano, ground
4 bay leaves
2 quarts veal stock
1 cup all-purpose flour
26 ounces dry sherry (750-ml bottle)
1 tablespoon hot pepper sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups peeled, chopped, and seeded tomatoes
10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped
6 medium hard-boiled eggs, chopped into large pieces

1
*Cook's Note: We use alligator snapping turtles, which are a farm-raised fresh water species available all year long.
2
Turtle meat usually comes in 2 1/2-pound portions.
3
In a large soup pot over medium to high heat, melt 1/2 stick butter.
4
Add turtle meat and brown.
5
Season, to taste, with salt and pepper.
6
Cook for about 18 to 20 minutes or until liquid is almost dry.
7
Add onions, celery, garlic, and peppers, constantly stirring.
8
Add thyme, oregano, and bay leaves and saute for about 22 minutes**.
9
Add stock, bring to a boil, and simmer for 30 minutes.
10
Skim any fat that comes to the top.
11
While stock is simmering, make the roux.
12
In a small saucepan, melt remaining butter over medium heat.
13
Slowly add flour, a little at a time, constantly stirring with a wooden spoon.
14
Be careful not to burn.
15
After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes.
16
Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).
17
Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping.
18
Simmer for about 25 minutes.
19
Stir to prevent sticking on bottom.
20
Add sherry and bring to a boil.
21
Add hot sauce and Worcestershire sauce.
22
Simmer and skim any fat or foam that comes to top.
23
Add lemon juice and tomatoes and return to a simmer.
24
Add spinach and eggs, return to a simmer and adjust seasoning.
25
**Cook's Note: Caramelizing vegetables and meats very will to get the dark color you are looking for.
26
***Cook's Note: This is like a stew, eaten as a main dish.
27
This soup freezes well.

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 19 ingredients. The key ingredients include: 1 1/2 sticks butter, 2 1/2 pounds turtle meat, cut into medium dice*, Salt and freshly cracked pepper, 2 medium onions, cut into medium dice, and more.

Yes, 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.

Turtle Soup

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