This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey
Turtle Soup
Turtle Soup
Prep Time
25 min
Cook Time
2 hours 15 min
Yield
6 servings
Ingredients
- 1-1/3 pounds turtle meat
- 4-1/2 cups water
- 2 medium onions
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1-1/4 teaspoons salt
- 5 tablespoons butter, cubed
- 1/3 cup all-purpose flour
- 3 tablespoons tomato puree
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken broth
- 2 hard-boiled large eggs, chopped
- 1/4 cup lemon juice
- Chopped fresh parsley, optional
Directions
- 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.
Nutrition Facts
1 cup: 325 calories, 18g fat (8g saturated fat), 156mg cholesterol, 898mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 27g protein.
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