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.
- 1 1⁄2 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
- 1⁄4 cup tomato paste
- 2 1⁄2 tbsp. Worcestershire sauce
- 1⁄2 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 cup flour
- 1⁄4 cup finely chopped parsley
- 3⁄4 cup dry sherry
- 2 hard-boiled eggs, chopped
- 1⁄2 lemon, thinly sliced
- 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 1⁄2 hours. Strain; reserve stock; finely chop meat and set aside.
- 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.