Turtle Soup

In New Orleans, turtle soup is a rich, stew-like soup, often resembling a thick gumbo, made with turtle meat, typically alligator snapping turtle, and a beef stock base, featuring a creole mirepoix (onions, celery, and green peppers). Here's a classic New Orleans-Style Turtle Soup recipe that captures the rich, savory flavors the dish is known for. This version follows the traditional Creole style, often found in legendary restaurants like Commander's Palace.

Ingredients

For the Stock:

• 2 lbs turtle meat (or veal as a substitute if turtle is unavailable), cut into small pieces
• 1 large onion, quartered
• 2 celery stalks, roughly chopped
• 2 carrots, roughly chopped
• 4 garlic cloves
• 2 bay leaves
• 1 tsp thyme
• 10 cups water

For the Soup:

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour (for roux)
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 1/2 cup dry sherry
• 4 cups beef stock or turtle stock (from above)
• 1 can (14 oz) crushed tomatoes
• 1 tsp thyme
• 1 tsp oregano
• 2 hard-boiled eggs, finely chopped
• 2 tbsp parsley, chopped
• Lemon wedges for garnish
• Hot sauce (like Crystal or Tabasco)

Instructions

1. Make the Stock
   • Place turtle meat, onion, celery, carrots, garlic, bay leaves, and thyme in a large stockpot.
   • Cover with water, bring to a boil, and reduce to a simmer for 2-3 hours, skimming any foam.
   • Strain stock and set the turtle meat aside. Chop the meat into small pieces.
2. Make the Roux
   • In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat.
   • Add flour and whisk constantly until it turns a dark brown (about the color of peanut butter), about 10-15 minutes.
3. Sauté Vegetables
   • Add onions, celery, bell pepper, and garlic to the roux. Cook for 5-7 minutes until softened.
   • Stir in tomato paste, paprika, Worcestershire sauce, and cayenne.
4. Simmer the Soup
   • Deglaze with dry sherry, scraping the bottom.
   • Add crushed tomatoes, turtle stock, thyme, oregano, and chopped turtle meat. Simmer uncovered for 45 minutes.
5. Finish the Soup
   • Stir in chopped hard-boiled eggs and parsley. Simmer for 10 more minutes.
   • Adjust seasoning with salt, pepper, and hot sauce.
6. Serve
   • Ladle into bowls, garnish with lemon wedges, and serve with crusty French bread.

This soup is traditionally served with a splash of sherry at the table for that final authentic touch.