Creole Turtle Soup Recipes

CREOLE TURTLE SOUP

Creole Turtle Soup image

This is a classic Creole turtle soup from New Orleans. It's super easy to make... once you have a turtle. See the recipe notes for some suggestions.

Provided by Hank Shaw

Time 3h20m

Number Of Ingredients 19

Ingredients

2 1/2 pounds turtle meat on the bone, (or 1 1/2 pounds boneless)
4 bay leaves
Salt
1 cup flour
8 tablespoons unsalted butter
2 celery stalks, (minced)
1 green bell pepper, (minced)
1 1/2 cups minced onion
4 garlic cloves, (minced)
One 18- ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 tablespoon sweet paprika
1/2 teaspoon cayenne, (or to taste)
1/2 cup dry sherry
1/3 cup chopped parsley
2 hard-boiled eggs, (chopped)
Grated zest of a lemon
Black pepper
2 tablespoons freshly squeezed lemon juice

Steps:

Start by making the turtle stock. Put the turtle meat into a large pot and cover with 8 cups of water. Add the bay leaves and about a tablespoon of salt. Bring to a boil and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtle meat wants to fall off the bone, about 2 to 3 hours.
Remove the meat from the pot and pull it off the bones. Chop as coarse or as fine as you want. Strain the turtle broth and put it into a pot set over low heat to keep warm.
In a Dutch oven or other soup pot, melt the butter over medium-high heat and stir in the flour. Cook this, stirring almost constantly, to make a roux the color of peanut butter, which will take about 10 to 15 minutes.
Add the green pepper, celery and onion and cook for about 5 minutes. Add the garlic and cook another minute. Add the chopped turtle meat and stir to combine.
Stir in a cup of the turtle stock at a time until you the soup is the consistency of gravy. Add the tomatoes, Worcestershire sauce, cayenne and paprika. Add more turtle broth until the soup thins a bit. It should be thicker than water, thinner than gravy -- like chicken and dumplings if you are familiar with that. Simmer gently for 15 minutes, or until the vegetables are soft.
Finish the soup with the sherry, parsley, lemon zest and hard-boiled eggs. Add them all, stir to combine and simmer for a minute or two. Add salt, black pepper and lemon juice to taste. Serve alone or with rice.

Nutrition Facts : Calories 408 kcal, Carbohydrate 24 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 211 mg, Sodium 308 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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.

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