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This Recipe contributed by: |
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If you can get fresh turtle meat this soup is out of this world. If y’all come to town and stay with us we’ll check the market around the corner and if they have live cowan they can strip out the meat, pack it and ship it to you. • 3 onions • 6 stalks celery • 1 cup vegetable oil • 1/4 cup chopped fresh basil • 1/2 cup Lea & Perrins Worchestershire sauce • 1/4 cup Crystal hot sauce (much less if you use Tabasco brand) • 4 large fresh tomatoes or 1 can chopped tomatoes • 3 chopped green onions • Salt and pepper to taste • 3 green bell peppers chopped • 1 clove garlic, chopped • 2 tablespoons oregano • 1 cup dry sherry • 2 pounds turtle meat • 3 hard boiled eggs • chopped Italian, flat leaf parsley • peel of one lemon Boil two pounds of boneless turtle meat in two quarts of water for an hour and a half. Take out meat and reserve stock. Chop turtle meat into half-inch cubes. It will probably shred up. That is good. Chop onions, celery, peppers, and garlic. Bring oil to heat in a nice, thick pot at least eight quarts. Cook down the seasoning until it is very, very soft, stirring often. Add basil and oregano. Add flour slowly, cooking this roux for a few minutes. Add diced tomatoes, hot sauce, Lea & Perrins, sherry and turtle stock, stirring constantly. Add turtle meat and the chopped peel of the lemon, when this thick mixture comes to heat add at least another quart or two of water to thin out the mixture. After this boils slowly for 30 minutes, add coarse chopped egg and green onions and parsley. Add salt and pepper. Cook five more minutes. You may need to adjust the hot sauce and Lea & Perrins to suit your taste. |
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| (Updated: 27 Jul 2002) | ||||||||||
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