Turtle Soup
Instructions:
- 2 pounds turtle meat
- 2 tablespoons oil
- 2 tablespoons flour
- 1/2 cup minced green onion tops
- 2 tablespoons tomato paste
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves minced garlic
- 2 quarts water
- 1/2 lemon, sliced thinly
- salt and pepper to taste
- dash of Worcestershire
- dash hot sauce
- 2 hard−boiled eggs, sliced
- parsley
- 1/2 cup sherry
- Cut turtle meat into small pieces and lightly brown in hot oil in large pot. Remove from pot and add flour to pot. Brown.
- To this roux, add celery and onions. Saute until limp. Add tomato paste, green onions, and garlic.
- Cook for a few minutes, stirring frequently so as not to burn roux.
- Return meat to mixture, add 2 quarts of water, seasoning, and lemon slices.
- Simmer in covered pot until meat is very tender and broth is smooth, about 1 hour, stirring occasionally.
- Just before serving remove lemon slices and add sherry, parsley and Worcestershire sauce.
- Place slices of hard boiled eggs sprinkled with paprika in soup plates before serving.
- Additional sherry and hot sauce may also be added at table.