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The flavor of this silky, rich soup is heightened by a touch of sherry. This recipe first appeared in our April 2013 special feature on New Orleans.

Brennan’s Turtle Soup Brennan’s Turtle Soup
It’s sweet flavor heightened with sherry, this Louisiana classic is traditionally made from turtle meat. Alligator or veal make wonderful substitutes.
Yield: serves 6-8


  • 1 12 lb. boneless turtle meat or boneless veal shoulder, cut into 2″ pieces
  • 2 bay leaves
  • 8 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 1 small yellow onion, minced
  • 1 green bell pepper, minced
  • 14 cup tomato paste
  • 2 12 tbsp. Worcestershire sauce
  • 12 tsp. paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup flour
  • 14 cup finely chopped parsley
  • 34 cup dry sherry
  • 2 hard-boiled eggs, chopped
  • 12 lemon, thinly sliced


  1. Bring turtle meat, bay leaves, and 10 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until the meat is tender, 2-2 12 hours. Strain; reserve stock; finely chop meat and set aside.
  2. Heat butter in pan over medium-high heat. Add garlic, celery, onions, and bell peppers; cook until golden, 4-6 minutes. Add paste, Worcestershire, paprika, salt, and pepper; cook 2 minutes. Stir in flour; cook 3 minutes. Add reserved stock; boil. Reduce heat to medium; add turtle meat. Season with salt and pepper. Add parsley, sherry, eggs, and lemon.