Tom Weaver's Turtle Soup Recipe

1/4 cup margarine
1 cup diced tomatoes
2 lbs. boneless turtle meat
1 cup yellow onions, minced
3/4 cup green bell peppers, minced
1/4 tsp whole dried thyme
1/2 cup celery, minced
1/8 tsp dried oregano
3 tbsp garlic, minced
1 ea bay leaf
12 cups beef stock
1/2 cup lemon juice
1/2 cup hot sauce
2 tbsp L&P Worcestershire Sauce
1 1/2 cup medium brown roux
5 hard boiled eggs, peeled and coarsely chopped
3 oz dry sherry

Boil turtle meat about 1 hour until tender. While boiling, skim the foam off the top. Drain and chop fine.

Add tomatoes and set aside. Heat margarine in 6 quart pot. Add onions, bell peppers, celery, garlic, thyme, oregano and bay leaf and cook until clear.

Add beef stock, lemon juice, Lea & Perrins, hot sauce and turtle and tomato mixture. Simmer about 45 minutes. Whisk in roux then add chopped egg and simmer another 15 minutes.

Remove from heat and stir in dry sherry.

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