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April's Turtle Soup
Many thanks to April Barkulis for sharing her recipe.
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~ 2 lb's turtle meat, cubed
~ 2 sticks unsalted butter
~ 1 cup all purpose flour
~ 1 cup diced celery
~ 2 cups diced yellow onions
~ 1 1/2 cups tomato puree
~ 1 quart beef stock
~ 6 hard boiled eggs, chopped fine
~ juice of one lemon
~ 3 bay leaves
~ 1/2 tsp oregano
~ 1/2 tsp thyme
~ 1 tsp black pepper
~ 3 tbsp minced parsley
~ salt and pepper to taste
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In a heavy saucepan melt the butter. When melted, add the flour and cook until the flour turns the color of a penny.
This roux must be stirred at all times so it will not burn.
When roux reaches the desired color add the celery, onion and turtle meat. Cook until turtle is brown and vegetables are clear.
Add the tomato puree and simmer for 15 minutes.
In a stock pot, heat the beef stock to a boil.
When stock is boiling, add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body.
Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and parsley. Stir together.
Serve and Enjoy!
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