Turtle Soup Recipe

Name: Turtle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs turtle meat; 2 3/4 teaspoons salt, in all; 3/4 teaspoon cayenne, in all; 6 cups water; 1/2 cup butter; 1/2 cup flour; 1 1/2 cups chopped onions; 2 tablespoons minced shallots; 1/4 cup chopped bell pepper; 1/4 cup chopped celery; 3 bay leaves; 1/2 teaspoon dried leaf thyme; 2 tablespoons minced garlic; 1 cup chopped tomato; 1/2 cup Worcestershire sauce; 3 tablespoons fresh lemon juice; 1/2 cup dry sherry; 1/4 cup chopped parsley; 1/2 cup chopped green onion; 4 hard-boiled eggs, finely chopped; 2 tablespoons chopped green onions; 2 tablespoons chopped hard-boiled eggs

Servings: persons

1 1/2 lbs turtle meat
2 3/4 teaspoons salt, in all
3/4 teaspoon cayenne, in all
6 cups water
1/2 cup butter
1/2 cup flour
1 1/2 cups chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell pepper
1/4 cup chopped celery
3 bay leaves
1/2 teaspoon dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomato
1/2 cup Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onion
4 hard-boiled eggs, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped hard-boiled eggs

1
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
2
Bring to a boil.
3
Skim off any foam that rises to the top.
4
Reduce heat to medium and simmer for 20 minutes.
5
With a slotted spoon transfer the meat to a platter.
6
Cut the meat into 1/2 inch dice and reserve the liquid.
7
In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.
8
Add the onions, shallots, bell peppers and celery.
9
Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
10
Add the bay leaves, thyme and garlic, cook for 2 minutes.
11
Add the tomatoes and the turtle meat.
12
Cook for 5 to 6 minutes stirring occasionally.
13
Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry.
14
Bring to a boil, reduce heat to medium and simmer for 10 minutes.
15
Add the parsley, green onions, and eggs and simmer for 45 minutes.
16
Garnish with green onions and chopped eggs.

524

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 22 ingredients. The key ingredients include: 1 1/2 lbs turtle meat, 2 3/4 teaspoons salt, in all, 3/4 teaspoon cayenne, in all, 6 cups water, 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.

That's it — enjoy your meal!

Turtle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions