📝 About This Recipe
A cornerstone of Creole gastronomy, this legendary soup is a rich, velvet-textured masterpiece that defines the dining experience at New Orleans' most historic institutions. Deeply savory with a complex brown roux base, it features tender turtle meat, bright citrus notes, and a signature finish of dry sherry. This recipe captures the soulful essence of the French Quarter, offering a sophisticated balance of earthy depth and piquant spice.
🥗 Ingredients
The Meat and Stock
- 2 pounds Turtle meat (cleaned and cut into 1/2-inch cubes; use farm-raised snapping turtle)
- 8 cups Beef stock (high quality, low sodium)
- 2 pieces Bay leaves
The Roux and Aromatics
- 3/4 cup Unsalted butter
- 1 cup All-purpose flour
- 2 cups Yellow onion (finely minced)
- 1 cup Celery (finely minced)
- 1/2 cup Green bell pepper (finely minced)
- 1 tablespoon Garlic (minced)
Seasonings and Flavorings
- 1/2 cup Tomato purée
- 1/4 cup Worcestershire sauce
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Creole seasoning (such as Tony Chachere's or Zatarain's)
- 3 pieces Hard-boiled eggs (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 cup Dry Sherry (plus extra for individual serving)
- 1 cup Spinach (fresh, finely chopped)
👨🍳 Instructions
-
1
In a large heavy pot, bring the beef stock, turtle meat, and bay leaves to a boil. Reduce heat to low and simmer for about 45 minutes to 1 hour, or until the turtle meat is tender. Skim any foam that rises to the surface.
-
2
While the meat simmers, prepare your roux. In a separate heavy-bottomed Dutch oven, melt the butter over medium heat. Gradually whisk in the flour.
-
3
Cook the roux, whisking constantly, for 15-20 minutes until it reaches a 'milk chocolate' color. Be careful not to let it burn; if you see black specks, start over.
-
4
Add the minced onions, celery, and bell pepper (the 'Holy Trinity') to the roux. Sauté for 5-7 minutes until the vegetables are soft and the roux is dark and fragrant.
-
5
Stir in the garlic and cook for an additional minute until aromatic.
-
6
Slowly ladle the simmering beef stock into the roux mixture, whisking vigorously after each addition to prevent lumps. Once all stock is incorporated, add the cooked turtle meat.
-
7
Stir in the tomato purée, Worcestershire sauce, and Creole seasoning. Bring the soup to a gentle simmer.
-
8
Let the soup simmer uncovered for 30-45 minutes. This allows the flavors to meld and the soup to thicken to a velvety consistency.
-
9
Stir in the chopped spinach, parsley, and lemon juice. The spinach should wilt into the soup, adding color and texture.
-
10
Gently fold in the finely chopped hard-boiled eggs. These provide a traditional creamy texture to the finish.
-
11
Stir in the 1/2 cup of dry sherry. Taste and adjust seasoning with salt, pepper, or more Creole spice if desired.
-
12
Remove the bay leaves and serve hot in warmed bowls.
💡 Chef's Tips
If you cannot find turtle meat, many New Orleans chefs suggest using a mix of lean beef and ground veal as a substitute. The secret to a great turtle soup is the dark roux; take your time and don't rush the browning process. Always use a dry fortified sherry like Amontillado or Oloroso rather than a sweet cream sherry. For the best texture, ensure your vegetables are minced very finely so they almost disappear into the thick sauce. This soup actually tastes better the next day after the spices have had time to fully develop in the fridge.
🍽️ Serving Suggestions
Serve each bowl with a small cruet of extra dry sherry on the side for guests to add to their liking. Pair with buttery, toasted slices of French bread for dipping. A side of classic Creole potato salad is a traditional accompaniment in South Louisiana. Follow the meal with a light green salad tossed in a sharp vinaigrette to cut through the richness. Serve with a chilled glass of off-dry Riesling or a classic Sazerac cocktail.