Turtle soup au sherry recipe

Turtle soup is a superb delicacy in Louisiana. The taste from the turtle meat is both delicate and intense you will find supposedly seven distinct flavors of meat inside the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is known for its turtle soup -- it is a dark, wealthy, thick, stew-type dish, filling enough to become a meal by itself. More frequently, though, it is the first bookend of the great meal that's finished with a fantastic dessert. Arnaud's Restaurant, within the French Quarter, also offers great turtle soup, and also the recipe is very different. Commander's is thicker, and Arnaud's is a touch lighter, utilizing a white-colored veal stock rather of the dark beef stock.

Commander's Palace Turtle Soup au Sherry

• 10 ounces (2-1/2 sticks) unsalted butter
• 3/4 cup all-purpose flour
• 1 pound turtle meat, reduce 1/2-inch cubes
• 1 cup minced celery (4 stalks)
• 2 medium onions, minced (2 medium)
• 1-1/2 teaspoons garlic clove, minced
• 3 bay leaves
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon freshly ground pepper
• 1-1/2 cups tomato purée
• 1 quart beef stock
  • NOTE: If turtle bones can be found, add these to the beef bones when creating the stock with this dish
• Salt and freshly ground pepper to taste, when needed
• 1/2 cup fresh lemon juice
• 5 hard-steamed eggs, finely chopped
• 1 tablespoon minced parsley
• 6 teaspoons dry sherry

Melt 8 ounces (2 sticks) butter inside a heavy saucepan. Add some flour and prepare, stirring frequently, over medium heat before the roux is light brown. Put aside.

Inside a 5-quart saucepan, melt the rest of the butter and add turtle meat. Prepare over high temperature before the meat is brown. Add celery, onions, garlic clove and seasonings, and prepare before the vegetables are transparent.

Add tomato purée, lower heat and simmer for ten minutes. Add some stock and simmer for half an hour. Add some roux and prepare over low heat, stirring, before the soup is smooth and thickened. Correct seasoning with pepper and salt to taste. Add fresh lemon juice, eggs and parsley.

Remove from heat and serve. While dining, add 1 teaspoon sherry to every soup plate.

Arnaud's Turtle Soup au Sherry

• 1/4 cup salt
• 3/4 cup fresh or frozen turtle meat
• 3/4 cup ground veal shank meat
• 6 cups veal stock
• 2 cloves garlic clove, chopped
• 2 bay leaves
• 1 pinch whole dried thyme
• 3 tablespoons tomato pureé
• 1/2 cup celery, chopped
• 1 cup eco-friendly onions, chopped
• 1/2 cup white-colored onions, chopped
• 1 tablespoon fresh parsley, chopped
• 2 lemons, halved
• 3 tablespoons sherry
• 2 eggs, hard-steamed and chopped
• two tablespoons roux
• Salt and white-colored pepper to taste

Combine eight quarts water and half the salt in every of two large containers and produce to some boil over high temperature. Put the turtle meat in a single, the veal within the other, and simmer for both forty-five minutes. Remove both containers from heat, drain the meat, and chop both meats coarsely inside a mixer. Keep warm until needed.

Put the veal stock, garlic clove, bay leaves, and thyme inside a large pot and produce to some boil over high temperature. Add some tomato pureé, vegetables, parsley and lemons, and produce to a boil. Lessen the heat, and simmer for ten minutes.

Add some 2 kinds of meat and also the sherry. Provide a boil, then lessen the heat and simmer for five minutes. Add some eggs, and season to taste with pepper and salt. Thicken with the addition of small quantities of the roux.

Give a final a little sherry to every individual bowl when serving, if preferred.