Ingredients Jump to Instructions ↓

  1. 2 pounds turtle meat

  2. 3 tablespoons butter

  3. 2 large onions, chopped fine

  4. 3 ounces ham, chopped fine

  5. 2 cloves garlic, minced

  6. 1/4 teaspoon allspice

  7. 6 cloves

  8. 2 tablespoons flour

  9. 2 sprigs parsley

  10. 1/4 teaspoon thyme

  11. 2 bay leaves

  12. salt, pepper and cayenne, to taste

  13. 1/4 lemon

  14. 1/4 cup sherry

  15. 2 hard-boiled eggs, diced

Instructions Jump to Ingredients ↑

  1. Wash the turtle thoroughly in cold water and cut it into 1/2inch pieces. Bring 3 quarts of water to a boil. Add the turtle meat and cookfor 15 minutes. Strain out the meat, reserving the broth.

  2. Brown the onions in the butter for 3 minutes and add the turtle meat. Continueto brown the onions and turtle for another 5 minutes, then add the ham,garlic, allspice, cloves, parsley, thyme and bay leaves. Cook for 4 minutesstirring constantly.

  3. Stir in the flour to make a roux. Cook for 3 minutes, stirring so as not toburn the roux. Add back the reserved broth and bring to a slow boil. Cook forabout 1 hour until the turtle meat surrenders easily when pierced with a fork.Season well with the salt, pepper and cayenne. Add the lemon and cook for 15more minutes. Remove bay leaves. Test for flavor and readjust if necessary.

  4. Pour the soup into a tureen, add the sherry, cooked egg whites and yolks andthe soup is ready to serve


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