Recipe Index

Ingredients

• 4 tbsp unsalted butter
• turtle meat (1 1/2 pounds), trimmed of all sinew and cut into ¼ in (1/4-inch) cubes
• 8 garlic cloves, minced
• 2 medium onions, chopped fine
• 4 stalks celery, chopped fine
• 2 medium green peppers, chopped fine
• 1 1/2 tbsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 medium Creole or ripe tomatoes, seeded and chopped fine
• 3/4 cup all-purpose flour
• beef stock (3 quarts)
• Worcestershire sauce (1 cup)
• 2 tbsp Crystal pepper sauce, or other relatively mild pepper sauce
• 2 tbsp finely chopped Italian flat-leaf parsley
• 2 tbsp finely chopped fresh thyme leaves
• 5 large eggs, hard-boiled and chopped fine
• 6 oz fresh spinach, washed, stemmed, and leaves sliced fine
• Zest of 3 lemons, chopped fine
• fresh lemon juice (1/3 cup)
• good-quality sherry (1/2 cup), plus more to pass at the table

Method

1. Melt the butter in a large heavy pot over medium-high heat. Add the turtle meat in a single layer as far as possible and brown it well, about 8-10 minutes, stirring occasionally. Work in batches if the pot is crowded.
2. Add the onions, celery, and green peppers and cook for 8-10 minutes until softened and starting to colour. Stir in the garlic and cook 1 minute more.
3. Sprinkle the flour over the meat and vegetables and stir constantly for 4-5 minutes to make a medium-brown roux — it should turn the colour of peanut butter and lose its raw flour smell. Do not let it scorch.
4. Gradually pour in the beef stock, stirring well after each addition to keep the soup smooth, then bring to the boil.
5. Add the tomatoes, Worcestershire sauce, pepper sauce, thyme, salt, and black pepper. Reduce to a steady simmer, partially cover, and cook for about 1 1/2 hours, skimming occasionally, until the turtle meat is completely tender and the soup has thickened.
6. Stir in the spinach, lemon zest, and lemon juice and simmer for 5 minutes until the spinach wilts.
7. Stir in the chopped hard-boiled eggs and parsley, taste, and adjust salt and pepper sauce.
8. Ladle into warm bowls and finish each serving with a spoonful of sherry stirred in at the table.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data