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Commander's Palace Turtle Soup
2 1/2 sticks unsalted butter
3/4 cup flour
1 pound turtle meat, cut into 1/2 inch cubes
1 cup minced celery
2 medium onions. minced
1 1/2 teaspoon minced garlic
3 bay leaves
1 teasp oregano
1/2 teasp thyme
1/2 teasp freshly ground black pepper
1 1/2 cups tomato puree
1 quart beef stock
1/2 cup lem,on juice
5 hard cooked eggs, chopped finely
1 tables minced parsley
6 teasp dry sherry
Melt 2 sticks butter, add flour and cook, stirring, till roux is a light brown. In a five quart pan, melt rest of butter add turtle,cook on high heat till meat is brown, add celery garlic, onions, and seasoning and cook till veggies are tender.
Add tomato puree and simmer 10 minutes.
Add stock and simmer 30 minutes.
Add roux , cook over low heat, stirring, till soup is thickened, correct seasoning, add lemon juice, eggs and parsley.
Remove from heat and serve, add 1 teasp sherry at table to each serving.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
