Brennan’s Turtle Soup

Name: Brennan's Turtle Soup
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 1 ⁄ 2 lb. boneless turtle meat or boneless veal shoulder, cut into 2" pieces; 2 bay leaves; 8 tbsp. unsalted butter; 4 cloves garlic, finely chopped; 2 stalks celery, finely chopped; 1 small yellow onion, minced; 1 green bell pepper, minced; 1 ⁄ 4 cup tomato paste; 2 1 ⁄ 2 tbsp. Worcestershire sauce; 1 ⁄ 2 tsp. paprika; Kosher salt and freshly ground black pepper, to taste; 1 cup flour; 1 ⁄ 4 cup finely chopped parsley; 3 ⁄ 4 cup dry sherry; 2 hard-boiled eggs, chopped; 1 ⁄ 2 lemon, thinly sliced

Serves
serves 6-8

PICASA

The flavor of this silky, rich soup is heightened by a touch of sherry. This recipe first appeared in our April 2013 special feature on New Orleans.

Ingredients

1 ¹⁄₂ lb. boneless turtle meat or boneless veal shoulder, cut into 2" pieces
2 bay leaves
8 tbsp. unsalted butter
4 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 small yellow onion, minced
1 green bell pepper, minced
¹⁄₄ cup tomato paste
2 ¹⁄₂ tbsp. Worcestershire sauce
¹⁄₂ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
1 cup flour
¹⁄₄ cup finely chopped parsley
³⁄₄ cup dry sherry
2 hard-boiled eggs, chopped
¹⁄₂ lemon, thinly sliced

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Instructions

Step 1

Bring turtle meat, bay leaves, and 10 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until the meat is tender, 2-2 1⁄2 hours. Strain; reserve stock; finely chop meat and set aside.

Step 2

Heat butter in pan over medium-high heat. Add garlic, celery, onions, and bell peppers; cook until golden, 4-6 minutes. Add paste, Worcestershire, paprika, salt, and pepper; cook 2 minutes. Stir in flour; cook 3 minutes. Add reserved stock; boil. Reduce heat to medium; add turtle meat. Season with salt and pepper. Add parsley, sherry, eggs, and lemon.

Bring turtle meat, bay leaves, and 10 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until the meat is tender, 2-2 1⁄2 hours. Strain; reserve stock; finely chop meat and set aside.
Heat butter in pan over medium-high heat. Add garlic, celery, onions, and bell peppers; cook until golden, 4-6 minutes. Add paste, Worcestershire, paprika, salt, and pepper; cook 2 minutes. Stir in flour; cook 3 minutes. Add reserved stock; boil. Reduce heat to medium; add turtle meat. Season with salt and pepper. Add parsley, sherry, eggs, and lemon.