Commander's Palace Turtle Soup au Sherry
Cuisine: American
Author: Kitchens
  • 10 ounces unsalted butter (2 1/2 sticks)
  • 3/4 Cup all-purpose flour
  • 1 pound turtle meat; cut into 1/2" cubes
  • 1 Cup minced celery
  • 2 medium onions; minced
  • 1 1/2 teaspoons minced garlic
  • 3 bay leaves
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly-ground black pepper
  • 1 1/2 Cups tomato puree
  • 1 Quart beef stock (if turtle bones are available, add to the beef bones when making the stock for this dish)
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/2 Cup lemon juice
  • 5 hard-boiled eggs; finely chopped
  • 1 Tablespoon minced parsley
  • 6 teaspoons dry Sherry
  1. Melt 8 ounces (2 sticks) butter in a heavy saucepan.
  2. Add the flour and cook, stirring frequently, over medium heat until the roux is light-brown. Set aside.
  3. In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent. Add tomato puree, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened.
  4. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley. Remove from heat and serve.
  5. At the table, add 1 teaspoon sherry to each soup plate.
Turtle soup is a great delicacy in Louisiana.

The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle.

Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself.

More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert.

Recipe Source: Commander's Palace Restaurant, in New Orleans' Garden District

Turtle is generally not available in supermarkets around the country. Reasonable substitutes would include lobster, shrimp, crab, or even alligator meat.

For clarity, the turtles used in Turtle Soup are farm raised terrapins and not sea turtles.
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