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Commander's Palace Turtle Soup
Description
This soup is one of the iconic New Orleans dishes, made famous by the Commander's Palace.
Ingredients
At a glance
Soups and Stews
Serves
6
10 ounce Unsalted butter - (2 1/2 sticks)
3/4 c. All-purpose flour
1 lb Turtle meat cut into 1/2" cubes
1 c. Chopped celery
2 med Onions chopped
1 1/2 tsp Chopped garlic
3 x Bay leaves
1 tsp Oregano
1/2 tsp Thyme
1/2 tsp Freshly-grnd black pepper
1 1/2 c. Tomato puree
1 quart Beef stock
(if turtle bones are available, add in them to the beef bones when making the stock for this dish)
Salt to taste
Freshly-grnd black pepper to taste
1/2 c. Lemon juice
5 x Hard-boiled Large eggs finely minced
1 Tbsp. Chopped parsley
6 tsp Dry sherry
Methods/steps
Heat 8 ounces (2 sticks) butter in a heavy saucepan. Add in the flour and cook, stirring frequently, over medium heat till the roux is light-brown. Set aside.
In a 5-qt saucepan, heat the remaining butter and add in turtle meat. Cook over high heat till the meat is brown. Add in celery, onions, garlic and seasonings, and cook till the vegetables are transparent. Add in tomato puree, lower heat and simmer for 10 min. Add in the stock and simmer for 30 min. Add in the roux and cook over low heat, stirring, till the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add in lemon juice, Large eggs and parsley.
Remove from heat and serve. At the table, add in 1 tsp. sherry to each soup plate.
This recipe yields 6 servings.
In a 5-qt saucepan, heat the remaining butter and add in turtle meat. Cook over high heat till the meat is brown. Add in celery, onions, garlic and seasonings, and cook till the vegetables are transparent. Add in tomato puree, lower heat and simmer for 10 min. Add in the stock and simmer for 30 min. Add in the roux and cook over low heat, stirring, till the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add in lemon juice, Large eggs and parsley.
Remove from heat and serve. At the table, add in 1 tsp. sherry to each soup plate.
This recipe yields 6 servings.
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