Creole Turtle Soup

1. 1
   prep · ~10 min

   Brown the turtle meat.

   1.Pat 900g turtle meat dry with paper towels.

   2.Season the turtle meat with a pinch of salt and black pepper.

   3.Heat 2 tbsp butter in a heavy-bottomed pot over medium-high heat.

   4.Sear the meat in batches until browned on all sides (3-4 min per batch).

   5.Remove the browned meat to a plate and set aside.

   TIPDon't crowd the pot — the meat will steam instead of sear. Work in batches for a deep brown crust.
2. 2
   fry · ~10 min

   Make the Creole roux.

   1.Add remaining 2 tbsp butter to the same pot and melt over medium heat.

   2.Whisk in 0.5 cup all-purpose flour to form a smooth paste.

   3.Stir constantly with a wooden spoon until the roux turns a rich peanut-butter brown (8-10 min).

   TIPStir without stopping — burnt roux tastes bitter and you'll have to start over. Aim for the color of an old penny.
3. 3
   saute · ~8 min

   Sweat the trinity vegetables.

   1.Add chopped onion, celery, and green bell pepper to the roux.

   2.Stir and cook until softened and glossy (5-7 min).

   3.Add minced garlic and stir until fragrant (1 min).

   TIPThe vegetables release moisture into the roux — use this to scrape up the browned bits stuck to the pot bottom.
4. 4
   simmer · ~130 min

   Build the soup base and simmer.

   1.Stir in crushed tomatoes and 2 tbsp tomato paste.

   2.Pour in 6 cups water and add the browned turtle meat back to the pot.

   3.Add bay leaves, Worcestershire sauce, ground allspice, ground clove, cayenne, black pepper, and 0.5 tsp salt.

   4.Bring to a low boil, then reduce heat to low. Cover and simmer gently until meat is fork-tender (2 to 2.5 hours).

   5.Stir occasionally and skim any foam that rises to the surface.

   TIPProperly slow-cooked turtle meat should be meltingly tender. If it still feels chewy, keep simmering — this cut rewards patience.
5. 5
   simmer · ~2 min

   Finish with sherry and lemon.

   1.Remove bay leaves from the soup with a spoon.

   2.Stir in 2 tbsp lemon juice.

   3.Taste and adjust salt if needed.

   4.Just before serving, stir in 4 tbsp dry sherry.

   TIPAdd sherry at the very end and do not boil after — high heat drives off its delicate nutty flavor.
6. 6
   assemble · ~2 min

   Ladle into bowls and garnish.

   1.Ladle hot soup into warmed bowls.

   2.Top each serving with chopped hard-boiled egg and fresh parsley.

   3.Serve immediately with lemon wedges on the side.

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