Turtle Soup
INGREDIENTS
1 1/2 lb turtle meat, ground
as needed salt and black pepper
3/4 cup vegetable oil
3/4 cup flour
2 cups onions, small diced
1 cup green bell peppers, small diced
1 cup celery, small diced
1/4 cup garlic, minced
16 oz canned tomatoes, blended
2 1/2 qts veal stock
to taste tabasco red hot sauce
as needed cayenne
1/2 cup green onion
1/4 cup parsley
1/4 tsp nutmeg
pinch clove
3 grates lemon zest
2 fl oz sherry
1 tbsp worchestershire
2 boiled egg, grated
Directions
Turtle Meat
Season turtle meat with salt and black pepper. Add 1/4 cup oil to a heavy bottom pot.
Pan fry meat until water has evaporated from meat and turtle is caramelized and golden brown.
Remove turtle meat and drain. Set aside.
Roux
In the same heavy bottom pot, heat remaining 3/4 cup vegetable oil to nearly smoking.
Whisk in flour carefully but quickly, stirring constantly until a peanut butter roux is achieved.
Add onions and caramelize for 5 minutes over medium heat.
Add bell pepper, celery, and garlic. Cook until softened.
Stir in canned tomatoes and cook for 2-3 minutes.
Slowly add veal stock one ladle at a time, stirring constantly until it reaches a soup like consistency.
Turtle Soup
Return meat to the pot, season lightly with salt, cayenne and hot sauce.
Bring soup to a boil, reduce to a simmer and cook for 1 hour.
In a small mixing bowl, combine green onion, nutmeg, clove, and lemon zest.
Stir in herbs and sherry. Cook for 2 minutes. Adjust seasoning as needed.
When serving, garnish each portion with grated boiled eggs.
Serve with hot french bread.
