Classic Turtle Soup Recipe

Directions:

Heat 2 tablespoons oil in a large stockpot over medium-high heat. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.

Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.

Add stock and tomato puree; bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.

While stock is simmering, make roux. Heat 1/2 cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux.

After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.

Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.

Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.

Add lemon juice; return to a simmer 15 to 20 minutes.

Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls.

When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.