Brennan’s Turtle Soup

  • Serves

    serves 6-8


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 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


Step 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 1⁄2 hours. Strain; reserve stock; finely chop meat and set aside.

Step 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.

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