Turtle Soup #2

Ingredients

• ¾ C fresh or frozen turtle meat
• ¾ C ground veal shank meat
• 6 C veal stock
• ½ C white onions, chopped
• ½ C celery, chopped
• 1 C green onions, chopped
• ½ C salt
• 2 cloves garlic, chopped
• 2 bay leaves
• 1 pinch whole dried thyme
• 3 tbs tomato purée
• 1 tbs fresh parsley, chopped
• 2 lemons, halved
• 3 tbs sherry
• 2 eggs, hard-boiled and chopped
• 2 tbs roux
• Salt and white pepper to taste

Directions

1. Parboil Meats: Bring 8 quarts of water and half the salt to a boil in each of two large pots. Simmer turtle meat in one pot and veal in the other for 45 minutes. Drain, then chop both meats coarsely in a food processor. Keep warm.
2. Start Base: In a large pot, combine veal stock, garlic, bay leaves, and thyme. Bring to a boil.
3. Build Soup: Add tomato purée, vegetables, parsley, and lemons. Return to a boil, then reduce heat and simmer for 10 minutes.
4. Finish: Add chopped meats and sherry. Bring briefly to a boil, then reduce heat and simmer 5 minutes. Season with salt and pepper. Thicken gradually with roux to desired consistency.
5. Serve: Top with chopped eggs and add a splash of sherry to each bowl when serving.

The Gumbo Page