Snapper Turtle SoupSubmitted by: VEHAMILTON1
IntroductionTurtle Soup or "Caouane" is very popular in New Orleans. The best is The Commander's Palace's Turtle Soup au Sherry.
Snapping turtles are legal to hunt with a Fishing License and can be caught in rivers and ponds. Turtle Soup or "Caouane" is very popular in New Orleans. The best is The Commander's Palace's Turtle Soup au Sherry.
Snapping turtles are legal to hunt with a Fishing License and can be caught in rivers and ponds.
2-1/2 Sticks of Unsalted Butter
3/4 c All-purpose Flour
3 lb Snapping Turtle meat,
4 Stalks of Celery
2 Onions, minced
1-1/2 t Garlic, minced
3 Bay Leaves
1 t Oregano
1/2 t Thyme
1/2 t Fresh ground Black Pepper
1-1/2 c Tomato Purée
1 qt Beef Stock
Finish your soup with:
1/2 c Lemon juice
5 Hard-boiled eggs
6 t Dry Sherry
Salt & Pepper to taste
Recipe adapted from: Commander's Palace's Turtle Soup au Sherry, New Orleans, LA.
1. Thoroughly wash the meat under cold running water.
3. Remove the bones and cut into 1/2-inch cubes.
Melt 2 sticks butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
1. In a 5-quart saucepan, melt 1/2 stick of butter.
2. Add the turtle meat.
3. Cook over high heat until the meat is brown.
4. Add celery, onions, garlic and seasonings. Cook until the vegetables are transparent.
5. Add tomato purée, lower heat. Simmer for 10 minutes.
6. Add the stock and simmer for 30 minutes.
7. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened.
1. Season with salt and pepper to taste.
2. Add lemon juice, eggs and parsley.
3. Remove from heat and serve.
4. At the table, add 1 teaspoon sherry to each soup plate.
Serving Size: Makes 4-6 Servings