Recipe number 67786 is

Turtle Soup



The ingredients are:
1 1/2 lb Turtle meat 2 3/4 tsp Salt, in all 3/4 tsp Cayenne, in all 6 cup Water 1 Stick butter 1/2 cup Flour 1 1/2 cup Chopped onions 2 tbsp Minced shallots 1/4 cup Chopped bell peppers 1/4 cup Chopped celery 3 Bay leaves 1/2 tsp Dried leaf thyme 2 tbsp Minced garlic 1 cup Chopped tomatoes 1/2 cup Worcestershire sauce 3 tbsp Fresh lemon juice 1/2 cup Dry sherry 1/4 cup Chopped parsley 1/2 cup Chopped green onions 4 Hard boiled eggs, finely Chopped 2 tbsp Chopped green onions 2 tbsp Chopped hard boiled eggs

The recipe yield is:
4 servings

Info:
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. Yield: 6 to 8 servings EMERIL LIVE SHOW #EMIA73

Note:
Emeril



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