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Turtle Soup

SUBMITTED BY: Dave Wood 

"This hearty soup has a real 'snappy' flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey"
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 3.0
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PREP TIME  25 Min
COOK TIME  2 Hrs 15 Min
READY IN  2 Hrs 40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/3 pounds turtle meat
  • 4 1/2 cups water
  • 2 medium onions
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 teaspoons salt
  • 5 tablespoons butter or margarine
  • 1/3 cup all-purpose flour
  • 3 tablespoons tomato puree
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 hard-cooked eggs, chopped
  • 1/4 cup lemon juice
  • Chopped fresh parsley

DIRECTIONS

  1. 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,
  2. 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.
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