Best Turtle Soup Recipes

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.

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.

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.

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.

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.