TURTLE SOUP
4 to 6 servings
Melt in a heavy saucepan over medium heat:
- 2 tablespoons butter
Add and brown, about 7 minutes:
- 1 pound canned or thawed turtle meat, cut into ½-inch chunks
Add and cook until the vegetables soften, about 5 minutes:
- 1 onion, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1 jalapeño pepper, minced
- ½ green bell pepper, chopped
- 1½ teaspoons dried oregano
- 1½ teaspoons dried thyme
- 2 bay leaves
Add and bring to a boil:
- 4 cups beef or veal stock or broth
Reduce the heat and simmer for 25 minutes. Meanwhile, melt in a small saucepan:
- 4 tablespoons (½ stick) butter
Stir in and cook, stirring, over medium heat until golden brown, about 8 minutes:
- ¼ cup all-purpose flour
Gradually whisk the roux into the soup and simmer for another 20 minutes, whisking occasionally. Add and simmer for 10 minutes:
- 1½ cups chopped peeled tomatoes
- ¾ cup dry sherry
- 1 tablespoon hot pepper sauce
- 1½ teaspoons Worcestershire sauce
- Juice of ½ lemon
Discard the bay leaves. Season to taste with:
- Salt and black pepper
Garnish with:
- Watercress
- Chopped Hard-Boiled Egg