| Turtle Soup A La New Orleans
3 pounds of chopped turtle meat
1 cup of finely chopped onion
2 cloves of garlic, chopped, optional
3 tablespoon of cooking oil
2 tablespoons of flour
one 6 ounce can of tomato paste
2 bay leaves
2 sprigs of parsley
1 sprig of thyme
salt and pepper to taste
1 tablespoon of whole allspice
1 tablespoon of whole cloves
3 hard cooked eggs, sliced
1 lemon, sliced
Wash the turtle meat thoroughly and set aside. Sauté the onion and garlic in oil, then add the flour and brown lightly. Add the tomato paste and simmer for 3 minutes. Add 2 quarts of boiling water,, bay leaves, parsley, thyme, salt, pepper and turtle meat. Tie the allspice and cloves in a cloth bag and drop into the mixture. Simmer for 1 hour or until turtle is tender. Remove the spice bag. Add the eggs and lemon and simmer for 5 minutes longer. Let stand for 1 hour. Sherry to taste maybe added when served, if desired. 6 servings |
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