Commanders Turtle Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Unsalted butter,
1/2 t: Freshly ground black pepper,
3/4 cup: All-purpose flour,
1 1/2 cup: Tomato puree,
1 lbs: Turtle meat, cut into 1/2"
1 quart: Beef stock,
-cubes,
Salt and freshly ground,
1 cup: Minced celery, 4 stalks
-black pepper, as needed
1 1/4 cup: Minced onions, (2 medium)
1/2 cup: Lemon juice,
1 1/2 t: Minced garlic,
5 each: Eggs, hard cooked,
3 each: Bay leaves,
-chopped fine,
1 t: Oregano,
1 T: Parsley, minced
1/2 t: Thyme,
6 t: Dry sherry,
Directions:
Melt 1 cup (2 sticks) butter in a heavy saucepan. Add flour and cook,
stirring frequently, over medium heat until the roux is a light
brown. Set aside. In a 5-quart saucepan, melt remaining butter and
add turtle meat. Cook over high heat until meat is brown. Add
celery, onions, garlic and seasonings, and cook until vegetables are
transparent. Add tomato puree, lower heat, and simmer for 10 minutes.
Add stock and simmer for 30 minutes. Add roux and cook over low heat,
stirring, until soup is smooth and thickened. Correct seasoning with
salt and pepper to taste. Add lemon juice, eggs, and parsley. Remove
from heat and serve. At table add 1 teaspoon sherry to each soup
plate.
NOTE: If turtle bones are available, add them to the beef bones in
making stock.
Ellen and Dick Brennan say, in their book The Commanders Palace New
Orleans Cookbook, "Commanders is famous for its turtle soup, which is
considered a great delicacy. Years ago we used to have soft-shelled
turtle stew, but that animal is now an endangered species. We now
use loggerhead and snapper turtles from our own bayou waters, which
are more abundant. This soup is dark, thick, rich--a stew-type dish,
filling enough to make a whole meal itself."
Recipe courtesy of Fred Towner.
Calories per serving: Number of Servings: 0 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 10-02-94
Source from luhu.jp
stirring frequently, over medium heat until the roux is a light
brown. Set aside. In a 5-quart saucepan, melt remaining butter and
add turtle meat. Cook over high heat until meat is brown. Add
celery, onions, garlic and seasonings, and cook until vegetables are
transparent. Add tomato puree, lower heat, and simmer for 10 minutes.
Add stock and simmer for 30 minutes. Add roux and cook over low heat,
stirring, until soup is smooth and thickened. Correct seasoning with
salt and pepper to taste. Add lemon juice, eggs, and parsley. Remove
from heat and serve. At table add 1 teaspoon sherry to each soup
plate.
NOTE: If turtle bones are available, add them to the beef bones in
making stock.
Ellen and Dick Brennan say, in their book The Commanders Palace New
Orleans Cookbook, "Commanders is famous for its turtle soup, which is
considered a great delicacy. Years ago we used to have soft-shelled
turtle stew, but that animal is now an endangered species. We now
use loggerhead and snapper turtles from our own bayou waters, which
are more abundant. This soup is dark, thick, rich--a stew-type dish,
filling enough to make a whole meal itself."
Recipe courtesy of Fred Towner.
Calories per serving: Number of Servings: 0 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 10-02-94
Source from luhu.jp