📝 About This Recipe
Step into the grand dining rooms of the French Quarter with this rich, velvet-textured Turtle Soup, a cornerstone of Creole haute cuisine. This legendary dish balances the earthy, robust flavor of turtle meat with a deep, chocolate-colored roux, brightened by a squeeze of lemon and a signature splash of dry sherry. It is a labor of love that represents the pinnacle of Louisiana’s sophisticated culinary heritage, offering a complex symphony of savory, spicy, and acidic notes.
🥗 Ingredients
The Meat and Stock
- 2 pounds Turtle meat (cleaned and cut into small cubes)
- 2 quarts Beef stock (low sodium, high quality)
- 3 Bay leaves (dried)
The Dark Roux and Holy Trinity
- 1/2 cup Vegetable oil (or rendered lard)
- 3/4 cup All-purpose flour
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (finely diced)
- 1 cup Celery (finely diced)
- 2 tablespoons Garlic (minced)
Seasonings and Aromatics
- 6 ounces Tomato paste (one small can)
- 1/4 cup Worcestershire sauce
- 1 tablespoon Hot sauce (Louisiana style, like Crystal)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Creole seasoning (adjust to taste)
- 3 Hard-boiled eggs (finely grated or chopped)
- 1/2 cup Fresh parsley (finely chopped)
- 1/2 cup Dry Sherry (plus extra for serving)
- 1 cup Fresh spinach (finely chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, bring the beef stock to a simmer. Add the cubed turtle meat and bay leaves. Simmer gently for about 45-60 minutes until the meat is tender. Use a slotted spoon to remove the meat and set aside; reserve the stock in a separate container.
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2
Wipe out the pot. Add the vegetable oil and heat over medium-low heat. Whisk in the flour slowly to begin making your roux.
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3
Stir the roux constantly for 15-20 minutes. You are looking for a 'dark chocolate' or 'brick' color. Do not rush this; if you see black specks, it is burnt and you must start over.
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4
Once the roux is dark, immediately add the onions, bell pepper, and celery (the Holy Trinity). The moisture from the vegetables will stop the roux from cooking further. Sauté for 5-7 minutes until soft.
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5
Stir in the minced garlic and tomato paste. Cook for 3-4 minutes, stirring frequently, until the tomato paste turns a deep rusty red and smells slightly sweet.
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6
Slowly whisk in the reserved beef stock, one ladle at a time, ensuring the roux and liquid are fully emulsified before adding more. This prevents lumps.
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7
Add the cooked turtle meat back into the pot. Stir in the Worcestershire sauce, hot sauce, and Creole seasoning.
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8
Reduce heat to low and simmer uncovered for 45 minutes. Skim any fat or foam that rises to the surface during this time.
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9
Stir in the chopped spinach and lemon juice. The spinach should wilt and almost disappear into the dark broth, providing color and texture.
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10
Add the grated hard-boiled eggs and parsley. The eggs act as a traditional thickener and add a unique, rich mouthfeel characteristic of authentic Creole turtle soup.
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11
Stir in the 1/2 cup of dry sherry and simmer for a final 5-10 minutes. Taste and adjust salt, pepper, or hot sauce as needed.
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12
Ladle the soup into warm bowls. For the true New Orleans experience, serve with an extra teaspoon of sherry drizzled over the top at the table.
💡 Chef's Tips
If you cannot find turtle meat, many chefs substitute a mix of 70% lean ground beef and 30% chicken gizzards finely chopped to mimic the texture. Always use a heavy cast iron or enameled Dutch oven to ensure even heat distribution for the dark roux. Be patient with the roux; the depth of flavor in this soup relies entirely on the caramelization of the flour. If the soup is too thick, add a splash more beef stock; if too thin, simmer uncovered for an additional 15 minutes to reduce. Grate your hard-boiled eggs on a microplane or fine grater for a silky texture that blends perfectly into the broth.
🍽️ Serving Suggestions
Serve with a side of warm, crusty French bread for dipping. Pair with a crisp, chilled glass of dry Sherry or a light-bodied Pinot Noir. A simple side salad with a sharp vinaigrette helps cut through the richness of the soup. Always provide a small cruet of high-quality dry Sherry at the table for guests to add to their liking. Follow this dish with a classic Creole main like Trout Amandine or Shrimp Etouffee.