TURTLE SOUP
INGREDIENTS:
2 Pounds of Turtle Meat (cubed)
3 Bay leaves
2 Sticks Butter (unsalted)
1/2 Tsp Oregano
1 Cup All Purpose Flour
1/2 Tsp Thyme
1 Cup Celery (diced)
1 Tsp. Course Black Pepper
2 Cups Yellow Onions (diced)
1 1/2 Cups Tomato Puree
3 Tbs Minced Parsley
1 Quart Beef Stock
Juice of One Lemon
6 Hard Boiled Eggs (chopped fine)
Salt and Cayenne Pepper to Taste
Shots of Dry Sherry
INSTRUCTIONS:
In heavy saucepan melt butter.
When melted add flour and cook until the flour turns the color of a penny.
This roux must be stirred at all times so it will not burn.
When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear.
Add the tomato puree and cook for about 15 minutes on low fire.
In stock pot simmer beef stock.
While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved.
Stock should be smooth and have body.
Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley.
Each plate should be served with a shot of sherry on the side.
