How to cook Turtle Soup
- 8 ounces turtle meat
- Milk, about 2 cups
- 3 tablespoons butter, divided
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon minced garlic
- 2 1/2 cups beef stock
- 1 1/2 cups chopped tomatoes
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons dry sherry
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- Cover the turtle meat with the milk. Cover and refrigerate overnight. Drain the turtle and cut into 1/4-inch cubes. Discard the milk.
- In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add the turtle and saute until lightly browned. With a slotted spoon, transfer the turtle to a bowl and set aside.
- Add the onion, celery, and garlic to the saucepan and saute until the vegetables are tender but not browned.
- Stir in the reserved turtle, beef stock, tomatoes, lemon juice, sherry, salt, oregano, pepper, thyme, and bay leaf. Bring the mixture to a simmer, then cover the saucepan, reduce the heat to medium-low, and simmer for 1 hour.
- In a small bowl, mix the remaining 1 tablespoon of butter and the flour with the back of a fork until smooth. Uncover the saucepan and increase the heat to medium. Whisk the butter and flour mixture into the simmering soup and continue to stir until the soup thickens slightly.
- Serve the Turtle Soup immediately.
The Turtle Soup recipe easy to prepare and so good!
Turtle meat is available from specialty meat and game farms. Turtle has a rich flavor and a delicate texture that is truly unique.
This recipe for Turtle Soup serves/makes: 6
The Turtle Soup recipe is adopted from The Lewis & Clark Cookbook by Leslie Mansfield 2002.
Main Ingredient: Wild Game
(more Wild Game
Preparation Method: Soup/Stew