Today, we are diving into the rich culinary tradition of New Orleans with a classic Creole Turtle Soup. This recipe has been handed down through generations and brings a taste of Louisiana right to your kitchen. Filled with flavorful ingredients and a bit of Southern charm, this soup is perfect for those who appreciate a hearty, comforting meal with deep roots in Creole cooking. Let's get started with a recipe provided by Chef Patrick Mould and Explore Louisiana.
Ingredients:
- 1 lb turtle meat, diced
- 3 cups water
- 1 bell pepper, chopped
- 1 stalk celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 1 tsp cracked black pepper
- 2 tbsp garlic, minced
- 2 tbsp butter
- 1 tbsp thyme, dried
- 2 tsp salt
- 1/4 cup tomato paste
- 1/2 cup red wine
- Hot sauce (to taste)
- Worcestershire sauce (to taste)
- 2 tbsp sherry
- 1 14 oz can tomato sauce
- 1 14 oz can diced tomatoes
- Cajun seasoning (to taste)
- 5 cups turtle stock (made from the boiled turtle meat and vegetables)
- 1/4 cup flour
- 1/4 cup melted butter (for the blonde roux)
- Additional sherry (for serving)
- Hard-boiled eggs, chopped (for garnish)
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 - 8
Equipment:
- Large pot
- Strainer
- Whisk
- Measuring cups and spoons
Instructions:
1. Begin by making a stock. In a large pot, combine diced turtle meat, water, chopped bell pepper, celery, onion, bay leaves, cracked black pepper, and minced garlic.
2. Bring the pot to a boil and then reduce heat to simmer for about 1.5 hours.
3. Strain the stock and save both the stock and cooked turtle meat. Discard the vegetables and bay leaves.
4. In the same pot, melt 2 tablespoons of butter over medium heat. Add chopped onion, bell pepper, celery, and garlic, sautéing until vegetables are soft.
5. Stir in thyme, salt, and tomato paste. Then, pour in the red wine, adding a dash of hot sauce, Worcestershire sauce, sherry, bay leaves, tomato sauce, diced tomatoes, and Cajun seasoning to taste.
6. Bring the mixture to a simmer and let it cook for 10 to 15 minutes, until the tomato products blend nicely.
7. Add the prepared turtle stock to the pot and bring to a simmer again.
8. Meanwhile, prepare the blonde roux by whisking together the flour and melted butter until smooth.
9. After the soup has simmered for about 30 minutes, stir in the blonde roux to thicken.
10. Add the reserved turtle meat to the pot, cover, and allow it to simmer for an additional 30 minutes, stirring occasionally.
11. To serve, ladle the soup into bowls. Top with a drizzle of sherry and a generous sprinkle of chopped hard-boiled egg.
Cooking Tips:
- Adjust the seasoning with salt, hot sauce, and Cajun seasoning according to your taste.
- If turtle meat is not available, you can substitute it with veal or a combination of ground pork and beef.
This recipe is brought to you by Chef Patrick Mould and Explore Louisiana. For more delicious recipes and culinary adventures, check out their YouTube channel at https://www.youtube.com/@explorelouisiana
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