Turtle Soup (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
Ingredients:
1 1/2 pound turtle meat |
2 3/4 teaspoon salt, in all |
3/4 teaspoon cayenne, in all |
6 cups water |
1 stick butter |
1/2 cup flour |
1 1/2 cup chopped onions |
2 tablespoons minced shallots |
1/4 cup chopped bell peppers |
1/4 cup chopped celery |
3 bay leaves |
1/2 teaspoon dried leaf thyme |
2 tablespoons minced garlic |
1 cup chopped tomatoes |
1/2 cup worcestershire sauce |
3 tablespoons 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 tablespoons chopped green onions |
2 tablespoons chopped hard boiled eggs |
Directions:
1. 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.
|
|