Add meat, salt, and pepper and cook until liquid is almost evaporated, about 18 minutes. Add stock, bring to a boil, and simmer for 30 minutes. Incoming search terms: Old Fashioned Turtle Soup Recipe; Old-Fashioned Turtle Soup Recipe Add onion, celery, bay leaves, thyme, paprika and … Add parsley, sherry, eggs, and lemon. Add sherry and bring to a boil. DIRECTIONS. Add the beef and turtle and cook, stirring, until no longer pink, about 6 minutes. Cover and simmer 10 minutes. © 2020 Discovery or its subsidiaries and affiliates. All rights reserved. Cook over high heat until the meat is brown. Meanwhile, simmer the turtle meat, covered, in 3/4 cup water, 1 to 1 1/2 hours, or to tender. Season with salt and pepper. Skim off any foam that rises to the top. Prep your vegetables while the meat is thawing and coming to room temperature. Many products featured on this site were editorially chosen. Add paste, Worcestershire, paprika, salt, and pepper; cook 2 minutes. 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).. Add hot sauce and Worcestershire sauce. Add garlic, celery, onions, and bell peppers; cook until golden, 4-6 minutes. Skim off any foam that rises to the surface. Add stock, bring to a boil, and simmer for 30 minutes. Brown the meat in the hot butter, season with salt and pepper, and cook for about 18 to … Cook until the vegetables are transparent. Add celery, onions, garlic and seasonings. Season, to taste, with salt and pepper. Cut the meat into 1/2 inch dice and reserve the liquid. 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. It's sweet flavor heightened with sherry, this Louisiana classic is traditionally made from turtle meat. Add browned flour gradually, stirring constantly. Add reserved stock; boil. Add spinach and eggs, return to a simmer and adjust seasoning. Add the stock and simmer for 30 minutes. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Bring to a boil. Melt 4 tablespoons of butter in a large soup pot over medium to high heat. 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. Preparation In a heavy soup pot on med/hi warm oil, add veal and brown on all sides 5-8 min. 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. Turtle soup is made with a variety of different vegetables that flavor the base of the soup. Add celery, onions, garlic and seasonings. Reduce heat to medium-low; cook, covered, until the meat is tender, 2-2. This recipe first appeared in our April 2013 special feature on New Orleans. … Bring to a boil. Continue simmering 10 minutes more. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Stream your favorite Discovery shows all in one spot starting on January 4. Add the garlic and cook, stirring, until fragrant, about 2 minutes. 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. *We use alligator snapping turtles, which are a farm-raised fresh water species available all year long. At the same time add Madeira or sherry wine sufficient to flavor. Add onions, celery, garlic, and peppers, constantly stirring. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup). Be careful not to burn. 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. Reproduction in whole or in part without permission is prohibited. This recipe is adapted from Turtle Soup at Project Gutenberg 3. Stir in the worcestershire, pepper sauce, parsley and thyme. Cookbook | Ingredients | Recipes. Cook for about 18 to 20 minutes or until liquid is almost dry. Add the potatoes and butter to the stockpot, and cook for about 30 minutes, or until the potatoes … Heat butter in large skillet over medium heat. Heat through. **Caramelizing vegetables and meats very will to get the dark color you are looking for. Add sherry, hot pepper sauce and lemon slice. All rights reserved. Chop beef into small cubes, then combine beef and stocks in large kettle or stock pot. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Simmer 30 minutes. 2. 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. unsalted butter, bay leaf, garlic cloves, black turtle bean, ground pepper and 7 more. Put the turtle meat in a large saucepan with 1 tablespoon of the salt, 1/4 teaspoon of the cayenne, and the water. Stir to prevent sticking on bottom. Cook over high heat until the meat is brown. Add lemon juice and tomatoes and return to a simmer. Strain veal soup, discarding bones; skim off fat. This soup freezes well. Add turtle meat and brown. Turtle meat usually comes in 2 1/2-pound portions. Put the turtle meat into a large pot and cover with … The flavor of this silky, rich soup is heightened by a touch of sherry. Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup. In a small saucepan, melt remaining butter over medium heat. Combine veal and turtle mixtures; stir in egg. Add tomato purée, lower heat and simmer for 10 minutes. “Small bottles” of unknown volumes, etc. Cook for about 18 to 20 minutes or until liquid is almost dry. In a large soup pot over medium to high heat, melt 1/2 stick butter. Heat butter in pan over medium-high heat. Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Reduce the heat to medium and simmer uncovered for 20 minutes. Add the eggs, spinach, lemon zest, lemon juice and sherry. Melt four tablespoons butter in a large pot or Dutch oven over medium-high heat. Peel and chop the … Stir in flour; cook 3 minutes. Turtle soup is a great delicacy in Louisiana. Add the turtle meat. Brown ground beef; add all ingredients to the ground beef in a large pot; cook 1 to 1.5 hours. Getting the … boneless turtle meat or boneless veal shoulder, cut into 2" pieces Alligator or veal make wonderful substitutes. Soup: 1. A Bonnier Corporation Company. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Simmer and skim any fat or foam that comes to top. With a slotted spoon transfer the meat to a platter. A spoon of genuine curry powder adds much to the result. Add turtle meat. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. 1 1 ⁄ 2 lb. ***This is like a stew, eaten as a main dish. 4. 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). In a large soup pot over medium to high heat, melt 1/2 stick butter. Simmer for 3 hours or until tender. Bring to a boil. While stock is simmering, make the roux. This recipe was provided by a chef, restaurant or culinary professional. In a 5-quart saucepan, melt 1/2 stick of butter. 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. Start by making the turtle stock. Saveur may receive financial compensation for products purchased through this site. Season with salt and pepper. Reduce heat to medium and simmer for 20 minutes. Season, to taste, with salt and pepper. Add turtle meat and brown. Combine turtle and 3 quarts of water in a 6 quart kettle. Copyright © 2020 Saveur. Add onions, celery, garlic, and peppers, constantly stirring. saucepan. It has not been tested for home use. Remove turtles from broth. Simmer for about 25 minutes. Bring to boil, reduce heat and simmer about 1 hour, skimming foam from surface as it collects. Keep lid on for first 1/2 hour. Reduce heat to medium; add turtle meat. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Skim any fat that comes to the top. , 4-6 minutes from forming in the worcestershire, pepper sauce, parsley and thyme Slowly add,! The top turtle meat of butter in a Small saucepan, melt 1/2 stick butter heat to medium and about! And return to a platter this silky, rich soup is heightened by touch., spinach, lemon juice and sherry very will to get the dark color you looking! Meat in a large soup pot over medium to high heat within the turtle meat a... 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