Best 10 Turtle Soup Recipes

TURTLE SOUP

Steps:

• 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 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.

TREME (MOCK) TURTLE SOUP

Steps:

• On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
• Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
• Cook on low heat for 4 hours.
• Add lemon juice, parsley, and eggs 30 minutes before serving.
• Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

MOCK TURTLE SOUP

Steps:

• In a heavy soup pot on med/hi warm oil, add veal and brown on all sides 5-8 min. Add onion, celery, bay leaves, thyme, paprika and cayenne to taste, stir frequently until vegetables are tender and lightly browned. Add flour and cook 5-9 min stirring constantly. Add garlic (as much as you like), puree, stock, Worcestershire and Tabasco to taste (if using). Season with Tony's, salt and black pepper to taste. Return soup to a boil, then reduce heat and simmer uncovered stirring occasionally for 1 hour. While soup is simmering, remove seeds from half the lemon and process lemon (peel and all) in food processor until finely ground. Peel and chop eggs finely. After soup has simmered an hour add lemon, eggs, parsley and green onions, simmer for 30 min more. Remove bay leaves and stir in sherry, taste and adjust seasoning.

BEST TURTLE SOUP

Steps:

• 1. Melt the half cup of butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored roux. Set aside.
• 2. In a large saucepan or dutch oven, melt the 4 Tbsp of unsalted butter over medium-high heat, add the diced turtle meat and saute until nicely browned.
• 3. Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.
• 4. Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.
• 5. Add the tomato sauce, beef stock, worcestershire, cayenne, allspice, and bay leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.
• 6. Whisk in the roux, simmer until thickened and smooth. Add the thyme, and marjoram, simmer for 15-20 minutes more.
• 7. Add the lemon juice, 3 tsp of the parsley, and the smashed egg yolk, heat through
• 8. Serve garnished with lemon slices, diced egg whites, and parsley. Add the sherry at the table, about 1-2 tsp per bowl. Enjoy!
• 9. *NOTES: As far as finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it's probably your best bet, they may even have them live if you would like to butcher them yourself. It's a messy business though, with a lot of blood and Post Mortem squirming. I buy frozen. If you can purchase bone-in Turtle Meat, do so! You can Roast the bones and infuse the flavor into your Beef Stock. Roast them in a 400 degree F oven until a nice deep brown, then add them to your Beef Stock and simmer for 30 minutes to an hour. If you like your turtle soup with a rich brown gravy, leave out the tomato sauce. Adding the tomato sauce will add another layer of flavor and will only change the color of the soup slightly.

MOCK TURTLE SOUP

Steps:

• 1. Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed.
• 2. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg, parsley and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
• 3. When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley...and put a cruet of sherry on the table, for atmosphere if nothing else.

TURTLE SOUP

Steps:

• Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
• Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.

MOCK TURTLE SOUP

Steps:

• 1. Heat tomato soup and water in sauce pan. Add frozen mixed vegetables. Add worcestershire sauce.
• 2. Note: When warmed through 1/3 of the vegetables can be pureed and added back in to thicken soup slightly.
• 3. When warmed through add cooked chicken chopped to size of kidney bean.
• 4. Cook until everything is well heated. Add 1/4 to 1/2 teaspoon Gravy Master or Kitchen Bouquet to darken slightly. (The original soup is dark reddish brown.)
• 5. Adjust salt and pepper to taste. Should have a distinct worcestershire taste, if not add a little additional.
• 6. Optional: Add 1/3 to 1/2 ounce Cream Sherry to each bowl when serving.
• 7. Note: Soup should have a fairly watery consistency, if not add additional water and/or chicken broth to thin. If added taste and adjust for salt and pepper and Worcestershire Sauce flavor.
• 8. Serve with warm French or Italian Bread slices or Dinner Rolls.
• 9. Note: Finely cubed cooked beef could be used in lieu of the chicken. It will taste the same.
• 10. I also add a touch of Gravy Master or Kitchen Bouquet to darken my barbeque sauces and on occasion spaghetti sauces.

HOT CHOCOLATE TURTLE SOUP

Steps:

• Make the turtles: combine the sugars, corn syrup, butter, and 1 cup of the evaporated milk in a suacepan fitted with a candy thermometer and bring to a boil. Slowly add the remaining evaporated milk, stirring constantly, and cook until the mixture reaches 255 degrees. Ladle out 1/2 c of the mixture and set it aside (to be used later as a caramel sauce). Add the vanilla and pecans to the pot and mix well. Spoon the mixture in dollops onto the cookie sheet, trying to get 5 pecans in each one. If you like, adjust the pecans so that they stick out like the legs and head of a turtle. Don't spread them out too much, the pecans should be touching each other or the turtles will be too big. Refrigerate until set. Once the turtles are firm, melt the semisweet chocolate. Set a wire rack over a piece of parchment paper or paper towels. Drop the turtles into the chocolate one by one and fish them out gently with a fork. Place them on the wire rack and let chocolate drip off. Return the turtules to the cookie sheet to set until firm. Store at room temperate in airtight container (keeps for 5 days). Make the soup: Put chopped chocolate in mixing bowl. PUt half and half in coffee beans in saucepan and bring to a boil over medium-heigh heat. Pour the mixture over the chocolate and whisk until the mixture is smooth. Add the corn syrup and vinalla and whisk together. Pour the mixture through a strainer into a serving pitcher. Chill unless serving immediately. When ready to serve, heat the reserved 1/2 cup caramel sauce in the microwave, adding milk to thin as needed. Heat the pitcher of chocolate soup in the microwave. Put a small scoop of butter pecan ice cream in each of 8 serving cups and drizzle with caramel sauce. At the table, pour the hot chocolate soup over the ice cream. Serve with turtles on the side.

TURTLE SOUP

Steps:

• 1. Heat Olive oil in a heavy stock pot over medium heat. Add turtle meat cook until brown and crumbly. Add the "trinity" garlic and saulte for 1-2 min. Stir in flour to make your roux cooking and stirring constantly. add tomato and red wine, stirringto deglaze the pot.
• 2. Add beef stock and cook on medium heat until the roux is cooked into mixture well. stirring constantly the mixture should be slightly thickened.Stir in sage, bay leaf, paprika, thyme, oregano, basil, and cumin. Simmer for 1 hour on low heat.
• 3. Stir in lemon zest and simmer for 10 min. Add sherry and tonys and simmer another 10-20 min. Add boiled eggs and cover and turn heat off and let set up for 20 min or so before serving.

MANSION ON TURTLE CREEK TORTILLA SOUP

Steps:

• heat oil in a large saucepan over medium heat. add the 4 uncooked tortilla strips and garlic, saute until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes add onion puree. Cook 5 minutes, stirring occasionally until reduced by half. Add tomato pureee, roasted chilies, jalapenos, cumin, cilantro, coriander, bay leaf and chicken stock. bring to a boil. lower heat. simmer for about 40 minutes. skim fat from surface. Press soup through a food mill to attain a perfect consistency or use a blender. If soup is too thick, thin with more broth. season to taste with salt, lemon and cayenne Ladle into warm bowls. garnish with chicken, avocado, shredded cheese and crisp tortilla strips.