Your cart

Your cart is empty

Turtle Soup

New Orleans Style Turtle soup is staple to many New Orleans institutions. All of the traditional and well-known restaurants worth talking about serve their version of this soup. Now you can make it yourself right at home!!!
  • 3 lb. turtle meat, deboned
  • 5 tbsp. flour
  • 5 tbsp. butter
  • 1-1/2 onion
  • 3 stalks celery
  • 1 carrot
  • 1 med can tomato sauce
  • 2 oz Worcestershire
  • 1 lemon rind and juice
  • 1 cp sherry plus some for garnish
  • 1 bag frozen spinach
  • 3 bay leaves
  • 1 sprig thyme
  • 1 sprig oregano
  • 1 tbsp chopped Parsley
  • 3 qt beef broth
  • garlic powder
  • dried herbs (I use Italian seasoning because it’s a blend of basil, thyme and oregano)
  • 1 hard-boiled egg grated on a cheese grater
  1. Clean and remove silver skin from meat. Cut into 1-inch cubes.
  2. I used a food processor in small batches to grind up the meat to a coarse grind. You can also use a meat grinder if you have one or just chop it or small dice with a large knife if you don’t have the above equipment.
  3. In a small pot boil the turtle meat skimming off any foam that comes to the top. Once the meat stops creating foam strain in a colander discarding water.
  4. Chop and prep all ingredients. I did a small dice on onions, carrot and celery (mirepoix). Mince garlic. Zest and juice lemon. Chop herbs Finley.
  5. In a heavy bottom pot melt butter. Add in flour and whisk or stir well. We’re going to make a dark roux here. Keep stirring ensuring to get all mixture from sides of pot well incorporated. Once you have a chocolate color on roux add in mirepoix. Cook until onions start to become translucent.
  6. Add in 1 qt of stock, sherry, garlic and tomato sauce. Start layering your seasonings. I started with 3 tsp dried herbs, 1 tbsp Tony's (or your favorite Creole seasoning), and 1 tbsp granulated garlic.
  7. Simmer for 1 hour then add meat into soup.
  8. Cook another hour and add Worcestershire and lemon. Juice and rind. Add any evaporated stock.
  9. Add in spinach and cook another hour adding in stock as needed (I used all 3 containers) and constantly taste for seasoning to your preference.
  10. Bowl and serve with a side of sherry tableside and grated egg.
Previous post
Next post

Leave a comment

Please note, comments must be approved before they are published