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Turtle Soup

This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey

4-6 ServingsPrep: 25 min. Cook: 2-1/4 hours

Ingredients

1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-cooked eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional

Directions

In a heavy 4-qt. saucepan, bring turtle meat and water to a boil.
Skim off foam. Chop 1 onion and set aside. Quarter the other onion;
add to saucepan along with bay leaf, cayenne pepper and salt. Cover
and simmer for 2 hours or until the meat is tender. Remove meat with
a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth
and set aside. Rinse and dry saucepan; melt butter over medium-high
heat. Cook chopped onion until tender. Add flour; cook and stir
until bubbly and lightly browned. Whisk in reserved broth; cook and
stir until thickened. Reduce heat; stir in tomato puree and

2 of 2

Turtle Soup (continued)

Directions (continued)

Worcestershire sauce. Simmer,
uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and
meat. Simmer for 5 minutes or until heated through. Garnish with
parsley if desired. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 325 calories, 18 g fat (8 g saturated fat), 156 mg cholesterol, 898 mg sodium, 13 g carbohydrate, 1 g fiber, 27 g protein.