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Turtle Soup

 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 King Arthur Unbleached 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

2 of 2

Turtle Soup (continued)

Directions (continued)

  • stir until thickened. Reduce heat; stir in tomato puree and
  • 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.
Nutritional 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.