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Ingredients
| green turtle: 1.33 oz (meat) |
| water: 4 1/2 cups |
| onions (chopped): 2 cups |
| bay leaf: 1 |
| cayenne pepper: 1/4 tsp |
| unsalted butter: 5 tsp |
| all-purpose flour (unsifted): 1/3 cup |
| canned tomato puree: 1 Tbl |
| worcestershire sauce: 1 Tbl |
| chicken broth: 1/3 cup |
| eggs: 2 (hard cooked) |
| lemon juice: 1/4 cup |
| parsley: 1 tsp |
Turtle Soup
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
135 min -
Servings
4 serving(s)
Tags
- 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