This recipe was provided by a chef, restaurant or culinary professional. Add the potatoes and butter to the stockpot, and cook for about 30 minutes, or until the potatoes … Combine turtle and 3 quarts of water in a 6 quart kettle. Add onions, celery, garlic, and peppers, constantly stirring. Add celery, onions, garlic and seasonings. Add browned flour gradually, stirring constantly. Alligator or veal make wonderful substitutes. 2. Turtle meat usually comes in 2 1/2-pound portions. Season, to taste, with salt and pepper. This recipe is adapted from Turtle Soup at Project Gutenberg All rights reserved. Cook over high heat until the meat is brown. Soup: 1. Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Stir to prevent sticking on bottom. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Many products featured on this site were editorially chosen. Add meat, salt, and pepper and cook until liquid is almost evaporated, about 18 minutes. Cookbook | Ingredients | Recipes. Bring to a boil. … In a large soup pot over medium to high heat, melt 1/2 stick butter. Add tomato purée, lower heat and simmer for 10 minutes. Add celery, onions, garlic and seasonings. Peel and chop the … While stock is simmering, make the roux. Simmer 30 minutes. Bring to a boil. Sign up for the Recipe of the Day Newsletter Privacy Policy, Sunny's Spicy 5-Ingredient Spinach Artichoke Dip, The Best Way to Build a Holiday Cheese Board. Reduce heat to medium-low; cook, covered, until the meat is tender, 2-2. saucepan. Add turtle meat and brown. Add sherry and bring to a boil. Brown ground beef; add all ingredients to the ground beef in a large pot; cook 1 to 1.5 hours. Skim off any foam that rises to the top. The flavor of this silky, rich soup is heightened by a touch of sherry. Strain veal soup, discarding bones; skim off fat. All rights reserved. Add lemon juice and tomatoes and return to a simmer. Combine veal and turtle mixtures; stir in egg. This soup freezes well. Reduce heat to medium; add turtle meat. Chop beef into small cubes, then combine beef and stocks in large kettle or stock pot. © 2020 Discovery or its subsidiaries and affiliates. Cook until the vegetables are transparent. Add stock, bring to a boil, and simmer for 30 minutes. Add stock, bring to a boil, and simmer for 30 minutes. Cut the meat into 1/2 inch dice and reserve the liquid. Turtle soup is a soup made from the flesh of the turtle, often the green turtle or, especially in the United States, the snapping turtle, in which case it is commonly referred to as snapper soup (not to be confused with red snapper soup, which is made from the fish called a red snapper).. If the turtle has no eggs, boil hard six eggs, cut them in two and put in the soup just as it is taken off the fire. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Copyright © 2020 Saveur. A Unifying Nostalgia for Port Wine Cheese, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup, The Drama of Dinner: How to Fine-Dine at Home, These Cane Spirits Are Not Your Typical Rums, Cheese + Gin: A Perfect Partnership in Vermont’s Northeast Kingdom, Kosher salt and freshly ground black pepper, to taste, Bring turtle meat, bay leaves, and 10 cups water to a boil in a 6-qt. Reproduction in whole or in part without permission is prohibited. Cook for about 18 to 20 minutes or until liquid is almost dry. A spoon of genuine curry powder adds much to the result. Bring to boil, reduce heat and simmer about 1 hour, skimming foam from surface as it collects. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup). Turtle soup is a soup made from the flesh of the turtle, often the green turtle or, especially in the United States, the snapping turtle, in which case it is commonly referred to as snapper soup (not to be confused with red snapper soup, which is made from the fish called a red snapper). I would’ve posted my Mock Turtle Soup recipe long ago, but the measurements in mom’s recipe (and in the other old-timey recipes I’ve found online) are based on quantities that don’t really exist anymore. Start by making the turtle stock. *We use alligator snapping turtles, which are a farm-raised fresh water species available all year long. It has not been tested for home use. Incoming search terms: Old Fashioned Turtle Soup Recipe; Old-Fashioned Turtle Soup Recipe Keep lid on for first 1/2 hour. Add sherry, hot pepper sauce and lemon slice. boneless turtle meat or boneless veal shoulder, cut into 2" pieces Put the turtle meat into a large pot and cover with … Add the stock and simmer for 30 minutes. At the same time add Madeira or sherry wine sufficient to flavor. In a 5-quart saucepan, melt 1/2 stick of butter. Add garlic, celery, onions, and bell peppers; cook until golden, 4-6 minutes. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Reduce the heat to medium and simmer uncovered for 20 minutes. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Be careful not to burn. A Bonnier Corporation Company. Put the turtle meat in a large saucepan with 1 tablespoon of the salt, 1/4 teaspoon of the cayenne, and the water. In a large soup pot over medium to high heat, melt 1/2 stick butter. Getting the … Simmer and skim any fat or foam that comes to top. Turtle soup is a great delicacy in Louisiana. 1 1 ⁄ 2 lb. Simmer for about 25 minutes. Skim off any foam that rises to the surface. Add the beef and turtle and cook, stirring, until no longer pink, about 6 minutes. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Turtle soup is made with a variety of different vegetables that flavor the base of the soup. 3. Add the turtle meat. Skim any fat that comes to the top. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onion, celery, bay leaves, thyme, paprika and … Season with salt and pepper. Season, to taste, with salt and pepper. Stir in the onions, celery, garlic, bell peppers, thyme, oregano, and bay leaves and cook, stirring occasionally, for 20 to 25 minutes, until vegetables are caramelized. Brown the meat in the hot butter, season with salt and pepper, and cook for about 18 to … Heat butter in large skillet over medium heat. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. “Small bottles” of unknown volumes, etc. ***This is like a stew, eaten as a main dish. Add hot sauce and Worcestershire sauce. Add parsley, sherry, eggs, and lemon. This recipe first appeared in our April 2013 special feature on New Orleans. Remove turtles from broth. Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup. 4. Heat through. Meanwhile, simmer the turtle meat, covered, in 3/4 cup water, 1 to 1 1/2 hours, or to tender. Continue simmering 10 minutes more. **Caramelizing vegetables and meats very will to get the dark color you are looking for. Cover and simmer 10 minutes. It's sweet flavor heightened with sherry, this Louisiana classic is traditionally made from turtle meat. Heat butter in pan over medium-high heat. Cook over high heat until the meat is brown. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Saveur may receive financial compensation for products purchased through this site. Add spinach and eggs, return to a simmer and adjust seasoning. Add onions, celery, garlic, and peppers, constantly stirring. DIRECTIONS. Season with salt and pepper. Bring to a boil. Stir in the worcestershire, pepper sauce, parsley and thyme. unsalted butter, bay leaf, garlic cloves, black turtle bean, ground pepper and 7 more. Melt four tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the eggs, spinach, lemon zest, lemon juice and sherry. Add turtle meat. In a small saucepan, melt remaining butter over medium heat. Stir in flour; cook 3 minutes. Add paste, Worcestershire, paprika, salt, and pepper; cook 2 minutes. Add turtle meat and brown. Add reserved stock; boil. Preparation In a heavy soup pot on med/hi warm oil, add veal and brown on all sides 5-8 min. Simmer for 3 hours or until tender. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Prep your vegetables while the meat is thawing and coming to room temperature. Stream your favorite Discovery shows all in one spot starting on January 4. 2 1/2 pounds turtle meat, cut into medium dice*, 3 cups peeled, chopped, and seeded tomatoes, 10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped, 6 medium hard-boiled eggs, chopped into large pieces. Melt 4 tablespoons of butter in a large soup pot over medium to high heat. Meat is tender, 2-2 and reserve the liquid adding to hot )..., bay leaf, garlic cloves, black turtle bean, ground pepper and 7 more featured. 5-Quart saucepan, melt 1/2 stick butter bay leaf, garlic cloves, black turtle bean ground... Heightened with sherry, this Louisiana classic is traditionally made from turtle meat in a heavy soup over! Off any foam that rises to the top flavor heightened with sherry,,. 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