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Home > Soups - Stews
Turtle Soup au Sherry
NOTE: If turtle bones are available, add them to the beef bones when
making the stock for this dish
Ingredients:
- 10 ounces (2-1/2 sticks) unsalted butter
- 3/4 cup all-purpose flour
- 1 pound turtle meat, cut into 1/2-inch cubes
- 1 cup minced celery (4 stalks)
- 2 medium onions, minced (2 medium)
- 1-1/2 teaspoons garlic, minced
- 3 bay leaves
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 cups tomato purée
- 1 quart beef stock
- Salt and freshly ground black pepper to taste, as needed
- 1/2 cup lemon juice
- 5 hard-boiled eggs, finely chopped
- 1 tablespoon minced parsley
- 6 teaspoons dry sherry
Melt 8 ounces (2 sticks) 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 and add turtle meat.
Cook over high heat until the meat is brown. Add celery, onions, garlic
and seasonings, and 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.
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