Best Turtle Soup Recipes

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TURTLE SOUP



Turtle Soup image

This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h40m

Yield 6 servings.

Number Of Ingredients 14

1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-boiled large eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional

Steps:

  • In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 898mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

TURTLE SOUP



Turtle Soup image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 1/4 sticks unsalted butter
3/4 cup all-purpose flour
1/3 pound turtle meat, medium dice
1/3 pound veal stew meat, medium dice
1/3 pound lean beef, medium dice
1 cup each minced celery, white onion, green bell pepper
1 1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1 1//2 cups tomato puree
1 tablespoon hot sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
2 quarts beef stock
1 lemon, juiced
4 eggs, hard cooked and finely chopped
4 tablespoons spinach, chopped
4 tablespoons dry sherry

Steps:

  • Melt 1 stick of 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 10 quart saucepan, melt remaining butter and add turtle meat, veal and beef. Cook over high heat until meat is brown. Add celery, onions, garlic, bay leaves and oregano and cook until vegetables are transparent.
  • Add tomato puree, hot sauce, Worcestershire and black pepper 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, eggs, spinach and sherry. Remove from heat and serve. If desired, at the table add 1 teaspoon of sherry to each soup plate.

TREME (MOCK) TURTLE SOUP



Treme (Mock) Turtle Soup image

Provided by Patrice Keller Kononchek

Categories     Soup/Stew     Slow Cooker     Beef     Mardi Gras     Ground Beef

Yield Serves 4-6

Number Of Ingredients 20

1 1/2 lbs. ground sirloin
6 stalks celery, chopped
2 cloves garlic, minced
1 cup chopped onion
3/4 cup butter
1 15-oz. can tomato puree
2 14.5-oz. cans chicken broth
2 14.5-oz. cans beef broth
1/2 cup flour mixed with 1 cup water
1/2 cup Worcestershire sauce
1 cup ketchup
1 tsp. hot sauce
2 bay leaves
1 1/2 tsp. thyme
Salt and pepper to taste
1 1/2 cups lemon juice
1/4 cup flat-leaf parsley, minced
6 hard-boiled eggs, chopped
6 slices lemon, for garnish
1 cup sherry, or to taste, optional

Steps:

  • On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
  • Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
  • Cook on low heat for 4 hours.
  • Add lemon juice, parsley, and eggs 30 minutes before serving.
  • Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

BASIC TURKEY SOUP



Basic Turkey Soup image

Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 20

TURKEY BROTH:
1 leftover turkey carcass (from a 12-14 pound turkey)
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 medium carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
1-1/2 cups sliced fresh carrots
1-1/2 cups sliced celery
1 cup sliced fresh green beans
3/4 cup chopped onion
4 cups diced cooked turkey

Steps:

  • Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.

Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

EASY MOCK TURTLE SOUP



Easy Mock Turtle Soup image

Make and share this Easy Mock Turtle Soup recipe from Food.com.

Provided by Chef TraceyMae

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
3 quarts water
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 (12 ounce) bottle catsup
0.5 (5 ounce) bottle Worcestershire sauce
1 lemon, quartered
1 -2 teaspoon salt
1/4 teaspoon black pepper
browned flour
2 hard-boiled eggs, chopped

Steps:

  • Brown ground beef; add all ingredients to the ground beef in a large pot; cook 1 to 1.5 hours.
  • Keep lid on for first 1/2 hour.
  • Add browned flour gradually, stirring constantly.
  • Add 2 chopped hard-boiled eggs; cook another 1/2 hour.
  • Browned flour: Brown 10 tablespoons flour in a skillet, stirring constantly. Add a little water to make a thick paste.

Nutrition Facts : Calories 440.9, Fat 20.3, SaturatedFat 7.6, Cholesterol 183.1, Sodium 1888.9, Carbohydrate 41.8, Fiber 4.5, Sugar 27.7, Protein 27.4

TURTLE SOUP



Turtle Soup image

Make and share this Turtle Soup recipe from Food.com.

Provided by Charlotte J

Categories     Wild Game

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 22

1 1/2 lbs turtle meat
2 3/4 teaspoons salt, in all
3/4 teaspoon cayenne, in all
6 cups water
1/2 cup butter
1/2 cup flour
1 1/2 cups chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell pepper
1/4 cup chopped celery
3 bay leaves
1/2 teaspoon dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomato
1/2 cup Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onion
4 hard-boiled eggs, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped hard-boiled eggs

Steps:

  • 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.

Nutrition Facts : Calories 474.6, Fat 20.2, SaturatedFat 11.1, Cholesterol 250.5, Sodium 1542.3, Carbohydrate 26.4, Fiber 3, Sugar 6.7, Protein 30.1

More about "best turtle soup recipes"

CLASSIC TURTLE SOUP RECIPE - FOOD REPUBLIC
classic-turtle-soup-recipe-food-republic image

From foodrepublic.com
Servings 6
Published 2012-12-05
Estimated Reading Time 3 mins
  • Heat 2 tablespoons oil in a large stockpot over medium-high heat. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.
  • Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.
  • Add stock and tomato puree; bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.
  • While stock is simmering, make roux. Heat 1/2 cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux.
  • After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.
  • Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.
  • Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.
  • Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls.
  • When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.


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turtle-soup-a-new-orleans-tradition-since-1946 image

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