Turtle Soup
-
- 1 lb. turtle meat, cut into 1 inch cubes
- 1 cup shortening
- 1 cup diced onions
- 1 cup diced celery
- 6 cloves garlic, chopped
- 1 cup flour
- 16 oz. tomato sauce
- 3 qt. water
- 3/8 cup beef B. V. (beef extract)
- 2 tsp. celery salt
- 4 bay leaves
- 12 cloves
- 1 tsp. thyme
- 1/2 cup chopped parsley
- 1/2 tsp. Worcestershire sauce
- Salt & pepper to taste
- Garnish:
- 1 cup sherry (optional)
- 2 lemons quartered and sliced thin
- 2 chopped hard-boiled eggs
Saute turtle in shortening until very brown. Add onions, celery and garlic and cook 10 minutes. Blend in flour and cook 5 minutes. Add tomato sauce, water and beef extract and then all other ingredients except sherry, lemon, and eggs. Garnish with lemon and chopped egg, and add a little sherry to each serving.
Makes 1 gallon.
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Cajun Country -- New Iberia, Louisiana