Turtle Soup dates back to England in the 1800s and the version served at Brennan's Restaurant in New Orleans shows signs of Greek, French and Creole influence.

Ingredients

  • 12 Ounces All Purpose Flour
  • 12 Ounces Canola Oil
  • 3 Cup Celery
  • 3 Cup Onions
  • 1/2 Cup Garlic
  • 10 Pounds Turtle Meat, thoroughly rinsed
  • 2 Cans San Marzano Tomatoes, chopped
  • 6 Sprigs Thyme
  • 2 Sprigs Basil
  • 6 Fresh bay leaves
  • 1/2 Cup Parsley, chopped
  • 4 Gallons Chicken stock
  • 4 Lemons, juiced and zested
  • 2 Teaspoon Cumin
  • 3 Teaspoon Dried mustard
  • 3 Teaspoon Black pepper
  • 2 Teaspoon Cayenne pepper
  • 2 Teaspoon White pepper
  • 2 Teaspoon Paprika
  • 2 Tablespoon Salt
  • 2 Cup Sherry
  • 1 Pound Fresh spinach
  • 12 Eggs, hard boiled, peeled and chopped fine

Preparation

Step 1:

Bring the chicken stock and turtle meat to a low simmer in a large stockpot and cook turtle meat for 1 hour, making sure to skim away scum that may rise to the surface. Strain turtle meat from the stock and place meat in fridge to cool. Once meat is cool enough to handle, chop into ¼ inch size pieces. Reserve stock until needed.

Step 2:

In a large stockpot, heat oil over medium heat and whisk in flour. Continue to cook and whisk to form a mahogany color roux. Carefully add the onions, celery, and garlic to hot roux and stir with a wooden spoon until vegetables are cooked through. Whisk in chicken stock and tomatoes slowly to the roux being sure to avoid lumps.

Step 3:

Tie bay leaves, thyme, and basil with kitchen twine and add to soup. Add spices, 2 cups sherry, parsley, lemon juice and zest, and spinach. Bring soup to a slow simmer and cook for about 45 minutes skimming away oil and scum as it cooks.

Step 4:

Ladle 8 ounces soup into bowls, top with egg, and and garnish with more sherry if desired.