More about "creole turtle soup recipes"
CREOLE LOUISIANA SNAPPING TURTLE SOUP - THE DAILY MEAL
From thedailymeal.com
Estimated Reading Time 3 minsPublished 2013-04-11
- In a heavy-bottomed stockpot, combine the stock with the turtle meat and bring to a low simmer. Tie the vegetables, herbs, and spices in a cheesecloth sachet and add to the pot.
- Cook the turtle meat until tender, about 1 ½ hours, then remove the sachet and discard. Strain the stock through a fine-meshed strainer and reserve the meat.
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the flour, stirring constantly until a dark brown roux is achieved.
- Add the onions, celery, bell peppers, and garlic and sauté until wilted, about 3-5 minutes. Then, add the tomato purée and paste, blending well into the vegetable mixture.
- Add the turtle stock and whisk to blend well. Bring to a rolling boil then reduce to a simmer. Then, add the turtle meat and cook for 30 minutes, stirring occasionally.
- Add the lemon zest, cloves, thyme, allspice, nutmeg, mace, red pepper flakes, Chow Chow, and bay leaf, and then simmer for 30 more minutes. Continue to add stock as needed to retain a soup-like consistency.
- Season with the salt, pepper, and granulated garlic, then add the Worcestershire sauce, lemon juice, scallions, and parsley.
- Place the quail eggs in a large saucepot of cold water and bring to boil for 4 minutes. Let cool in the water and peel and discard the shells.
- Cut the eggs in ½ carefully and remove the yolks. Reserve the egg whites and set aside. Combine the boiled egg yolks and quail yolks with the remaining ingredients.
- In a medium-sized mixing bowl, blend together the Chow Chow, oil, and turmeric and season with salt, to taste. Pass through a fine-meshed sieve. Chill until ready to use.
TURTLE SOUP RECIPE - CREOLE TURTLE SOUP | HANK SHAW
From honest-food.net
4.8/5 (24)Total Time 3 hrs 20 minsCategory Main Course, SoupCalories 408 per serving
- Start by making the turtle stock. Put the turtle meat into a large pot and cover with 8 cups of water. Add the bay leaves and about a tablespoon of salt. Bring to a boil and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtle meat wants to fall off the bone, about 2 to 3 hours.
- Remove the meat from the pot and pull it off the bones. Chop as coarse or as fine as you want. Strain the turtle broth and put it into a pot set over low heat to keep warm.
- In a Dutch oven or other soup pot, melt the butter over medium-high heat and stir in the flour. Cook this, stirring almost constantly, to make a roux the color of peanut butter, which will take about 10 to 15 minutes.
- Add the green pepper, celery and onion and cook for about 5 minutes. Add the garlic and cook another minute. Add the chopped turtle meat and stir to combine.
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From recipeland.com
5/5 (1)Total Time 2 hrsServings 6Calories 700 per serving
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TURTLE SOUP RECIPE - CREOLE TURTLE SOUP | HANK SHAW - PINTEREST
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