Nola Turtle Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Turtle meat,
2 3/4 tsp: Salt, in all
3/4 tsp: Cayenne, in all
6 cup: Water,
1 Stick: unsalted butter,
1/2 cup: Flour,
1 1/2 cup: Chopped onions,
2 tbsp: Minced shallots,
1/4 cup: Chopped bell peppers,
1/4 cup: Chopped celery,
3: Bay leaves,
1/2 tsp: Dried leaf thyme,
2 tbsp: Minced garlic,
1 cup: Chopped tomatoes,
1/2 cup: Worcestershire sauce,
3 tbsp: Fresh lemon juice,
1/2 cup: Dry sherry,
1/4 cup: Chopped parsley,
1/2 cup: Chopped green onions, plus 2
TB for garnish,
4: Hard boiled eggs, finely
Chopped, plus 2 tablespoons
For garnish,
Directions:
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4
teaspoon cayenne and the water. Bring to a boil. Skim off any foam
that rises to the top. Reduce heat to medium and simmer for 20
minutes. With a slotted spoon transfer the meat to a platter. Cut
the meat into 1/2 inch dice and reserve the liquid.
In another large sauce pan, combine the butter and flour over medium
heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add
the onions, shallots, bell peppers and celery. Stir occasionally and
cook for 2 to 3 minutes until the vegetables are slightly tender. Add
the bay leaves, thyme and garlic, cook for 2 minutes. Add the
tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring
occasionally. Add the Worcestershire sauce, the remaining salt and
cayenne, the turtle stock ( about 6 cups) lemon juice, and sherry.
Bring to a boil and reduce heat to medium and simmer for 10 minutes.
Add the parsley, green onions, and eggs and simmer for 45 minutes.
Garnish with green onions and chopped eggs.
Yield: 6 servings
Source from luhu.jp
teaspoon cayenne and the water. Bring to a boil. Skim off any foam
that rises to the top. Reduce heat to medium and simmer for 20
minutes. With a slotted spoon transfer the meat to a platter. Cut
the meat into 1/2 inch dice and reserve the liquid.
In another large sauce pan, combine the butter and flour over medium
heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add
the onions, shallots, bell peppers and celery. Stir occasionally and
cook for 2 to 3 minutes until the vegetables are slightly tender. Add
the bay leaves, thyme and garlic, cook for 2 minutes. Add the
tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring
occasionally. Add the Worcestershire sauce, the remaining salt and
cayenne, the turtle stock ( about 6 cups) lemon juice, and sherry.
Bring to a boil and reduce heat to medium and simmer for 10 minutes.
Add the parsley, green onions, and eggs and simmer for 45 minutes.
Garnish with green onions and chopped eggs.
Yield: 6 servings
Source from luhu.jp