Snapper Turtle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Roux:2-1/2 Sticks of Unsalted Butter3/4 c All-purpose FlourSoup Stock: 3 lb Snapping Turtle meat, 4 Stalks of Celery 2 Onions, minced 1-1/2 t Garlic, minced3 Bay Leaves1 t Oregano1/2 t Thyme1/2 t Fresh ground Black Pepper1-1/2 c Tomato Pur�e1 qt Beef StockFinish your soup with: 1/2 c Lemon juice5 Hard-boiled eggs1T Parsley6 t Dry Sherry Salt & Pepper to tasteRecipe adapted from: Commander's Palace's Turtle Soup au Sherry, New Orleans, LA.
Preparation:
1. Thoroughly wash the meat under cold running water.
2. Drain.
3. Remove the bones and cut into 1/2-inch cubes.
Roux:
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.
Soup:
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 pur�e, 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.
Finishing touches:
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
1. Thoroughly wash the meat under cold running water.
2. Drain.
3. Remove the bones and cut into 1/2-inch cubes.
Roux:
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.
Soup:
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 pur�e, 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.
Finishing touches:
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
Nutritional Info Amount Per Serving
- Calories: 714.0
- Total Fat: 51.8 g
- Cholesterol: 584.0 mg
- Sodium: 1,683.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.7 g
- Protein: 42.6 g
Member Reviews