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2 ½ sticks unsalted butter, in all
¾ cup all-purpose flour
1 pound turtle meat, cut into ½-inch cubes
1 cup minced celery
2 medium onions, minced
1 ½ teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
½ teaspoon thyme
½ teaspoon freshly ground black pepper
1 ½ cups tomato purée
1 quart beef stock
Salt and freshly ground black pepper, to taste as needed
½ cup lemon juice
5 hard boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry
Makes 6 servings
Melt 2 sticks of butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter. Add turtle meat.
Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings. Cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the 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 the table, add 1 teaspoon sherry to each soup plate.
Supplies on our Website
Turtle Meat We now offer Boneless Turtle meat on our website.
A perfect choice for this delicious Turtle Soup recipe
On The Wild Side! Check out our other Wild foods. Alligator Filet, Alligator Boudin & Sausage, Cooked Alligator & more.
Louisiana Cookin' Magazine is the magazine where we found this classic Creole soup recipe. It's a great source for authentic Louisiana Cajun & Creole Recipes. And this Creole Turtle Soup recipe is one of the signature dishes served at Brennan's famous New Orleans restaurant, Commander’s Palace.
Bayou Cookware & Accessories Check out our favorite line of Southern cookware. Burners, Patio Stoves, Stockpots, Turkey Fryers, Seafood Boilers, Dutch Ovens, and much more