Grandma's New Jersey-Style Turtle Soup Recipe
October 30, 2017
By Keith 'Catfish' Sutton
Print Recipe
Serves: 8 to 12 Prep time: 30 minutes Cook time: 10 minutes Total time: 6-8 hours
Ingredients:
2 ½ sticks unsalted butter, divided 1-2 pounds turtle meat, cut into ½-inch cubes 1 cup minced celery 1 cup chopped onion 1 ½ teaspoons minced garlic 3 bay leaves 1 teaspoon oregano ½ teaspoon thyme ½ teaspoon freshly ground black pepper 1 ½ cups tomato purée 1 quart beef stock 1 tablespoon each salt and black pepper ¾ cup all-purpose flour ½ cup lemon juice 3 tablespoons minced fresh parsley Dry sherry Directions:
1. In a 5-quart saucepan, melt ½ stick of butter and add turtle meat. Cook over high heat until the meat is brown.
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2. Add celery, onion, garlic and seasonings; cook until vegetables are transparent.
3. Transfer to a large Crock-Pot and stir in tomato purée, beef stock, salt and pepper. Cook on low 6 to 8 hours.
4. Make a roux by melting the remaining 2 sticks of butter in a cast-iron skillet. Add flour a little at a time and cook, stirring constantly, over medium heat until the roux is light brown.
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5. Stir roux into soup in Crock-Pot and continue cooking on low heat until soup is smooth and thickened. Add lemon juice and parsley.
6. At the table, add 1 teaspoon sherry to each soup plate before serving.
