Snapper Turtle Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Snapper Turtle Soup calories by ingredient
Introduction
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. 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.
Number of Servings: 6
Ingredients
-
Roux:
2-1/2 Sticks of Unsalted Butter
3/4 c All-purpose Flour
Soup Stock:
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
1T Parsley
6 t Dry Sherry
Salt & Pepper to taste
Recipe adapted from: Commander's Palace's Turtle Soup au Sherry, New Orleans, LA.
Directions
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 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.
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 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.
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
