Turtle Soup
courtesy of From Gumbo to Pralines
1 turtle (medium size), which is about 2 lbs. turtle meat, I’m guessing …?
6 tablespoons lard (or fat of your choice)
1 large onion
2 stalks celery, finely chopped
1 large bay leaf
1 sprig thyme
1 green pepper, finely chopped
4 tablespoons tomato paste
3 tablespoons flour
1 quart hot water
salt and pepper to taste
1/2 cup sherry
1-2 hard boiled eggs, sliced
Cut turtle meat into 1-inch pieces and fry in hot lard until brown. Remove browned meat from pan and stir flour into the hot fat, cooking for a minute or two to remove the raw flour taste. Add onion, celery, bay leaf, thyme, green pepper, tomato, salt and pepper, and saut̩ until vegetables begin to soften. Add hot water and simmer for 1 Р1 1/2 hours. Remove from heat and stir in sherry. Garnish with egg slices and serve with extra sherry on the side, if desired.
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