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: 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,
4: Hard boiled eggs, finely
Chopped,
2 tbsp: Chopped green onions,
2 tbsp: Chopped hard boiled eggs,
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, 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 to 8 servings
EMERIL LIVE SHOW #EMIA73
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, 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 to 8 servings
EMERIL LIVE SHOW #EMIA73
Source from luhu.jp
Tags
Emeril