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Note: We use alligator snapping turtles, a farm-raised, fresh-water species available all year.
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Turtle meat usually comes in 2 1/2-pound portions, so this recipe is written to use that quantity.
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Although it's illegal to use sea-raised turtle, farm-raised is fine.
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It freezes well and can be ordered by mail.
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Melt 4 tablespoons of butter in a large soup pot over medium to high heat.
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Brown the meat in the hot butter, season with salt and pepper, and cook for about 18 to 20 minutes, or until liquid is almost evaporated.
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Add the onions, celery, garlic, and peppers, stirring constantly, then add the thyme, oregano, and bay leaves, and saute for 20 to 25 minutes, until the vegetables have caramelized.
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Add the stock, bring to a boil, lower the heat, and simmer uncovered for 30 minutes, periodically skimming away any fat that comes to the top.
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While the stock is simmering, make a roux in a separate pot: Melt the remaining 8 tablespoons of butter over medium heat in a small saucepan and add the flour a little at a time, stirring constantly with a wooden spoon.
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Be careful not to burn the roux.
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After all the flour has been added, cook for about 3 minutes until the roux smells nutty, is pale in color, and has the consistency of wet sand.
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Set aside until the soup is ready.
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Using a whisk, vigorously stir the roux into the soup a little at a time to prevent lumping.
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Simmer for about 25 minutes.
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Stir to prevent sticking on the bottom.
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Add the Sherry, bring to a boil, add the hot sauce and the Worcestershire, and simmer, skimming any fat or foam that comes to the top.
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Add the lemon juice and tomatoes, and return to a simmer.
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Add the spinach and the chopped egg, bring to a simmer, and adjust salt and pepper as needed.
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19
This soup freezes well.
