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Brennan's Turtle Soup Recipe

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This recipe for Brennan's Turtle Soup, by , is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 1⁄2 lb. boneless turtle meat )or boneless veal shoulder) cut into 2" pieces
2 bay leaves
8 T. unsalted butter
4 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 small yellow onion, minced
1 green bell pepper, minced
1⁄4 c. tomato paste
2 1⁄2 T. Worcestershire sauce
1⁄2 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
1 c. flour
1⁄4 c. finely chopped parsley
3⁄4 c. dry sherry
2 hard-boiled eggs, chopped
1⁄2 lemon, thinly sliced

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
What would a trip to New Orleans be without a diversion to Brennen's and a bowl of turtle soup? Well, it would still be a good trip, but this elevates it to a great trip!

 

 

 

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