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1
Stock:
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2
In a soup kettle, combine all of the stock ingredients and bring to a boil over high heat.
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3
When the liquid begins to boil, reduce the heat and simmer, skimming the surface from time to time, for 1 hour.
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4
Remove the meat and reserve.
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5
Soup:
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6
When the meat is cool enough to handle, remove it from the liquid.
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7
Strain the stock and return it to a clean soup, kettle.
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8
Discard the solids.
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9
With a sharp boning knife, remove any gristle or fat from the turtle meat.
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10
Finely diced the meat.
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11
Add the meat to the strained stock and place the kettle over moderately low heat.
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12
Allow the soup to heat through but do not let it bubble.
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13
Reduce the heat if necessary.
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14
In a heavy saucepan, heat the clarified butter over moderately low heat and whisk in the flour.
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15
Continue to whisk until the mixture becomes thick and a rich brown color, about 7 minutes, adjusting the heat so the roux does not burn.
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16
Add 1 cup of the simmering stock to the roux and continue to whisk until the mixture is smooth and thick.
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17
(Add a little more stock if necessary.)
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18
Add the roux mixture to the stock and stir to blend.
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19
Add the chopped vegetables and herbs.
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20
Season to taste with salt, pepper, and cayenne pepper.
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21
Bring the soup to a low boil, reduce the heat, and simmer for 2 hours.
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22
Check for seasonings and remove from the heat.
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23
Just before serving, stir in the file powder and serve in heated bowls, accompanied with dry sherry to be poured into the soup by the guest.
