Turtle Soup
A rich, hearty soup from New Orleans, featuring tender turtle meat in a dark roux-based broth with the Holy Trinity of vegetables. Finished with a splash of sherry and chopped hard-boiled eggs, it's a true taste of Louisiana.
For 6 servings
4 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Dark Roux
- b.In a large, heavy-bottomed Dutch oven or stockpot, heat the vegetable oil over medium heat for 1-2 minutes.
- c.Gradually whisk in the all-purpose flour until a smooth paste forms.
- d.Reduce heat to medium-low and cook, stirring constantly and scraping the bottom of the pot with a flat-edged wooden spoon, for 25-35 minutes. The roux should become the color of dark chocolate. This step requires patience; do not rush it or let it burn.
- 2
Step 2
- a.Sauté the Holy Trinity
- b.Once the roux is ready, immediately add the chopped onion, celery, and green bell pepper to the pot. This will stop the roux from cooking further.
- c.Stir continuously for 5-7 minutes, until the vegetables soften and become translucent.
- d.Add the minced garlic and cook for another 60 seconds until fragrant.
- 3
Step 3
- a.Build and Simmer the Soup
- b.Slowly pour in the beef stock, one cup at a time, whisking vigorously after each addition to ensure the roux dissolves smoothly into the liquid without lumps.
- c.Once all the stock is incorporated, add the turtle meat, crushed tomatoes, Creole seasoning, Worcestershire sauce, hot sauce, dried thyme, dried oregano, and bay leaves.
- d.Stir everything together well. Increase the heat to bring the soup to a gentle boil.
- e.Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or until the turtle meat is fork-tender. Stir occasionally to prevent sticking.
- 4
Step 4
- a.Finish and Serve
- b.After simmering, remove the pot from the heat. Fish out and discard the bay leaves.
- c.Stir in the dry sherry, chopped hard-boiled eggs, sliced green onions, and fresh parsley.
- d.Let the soup sit for 5 minutes to allow the flavors to meld. Do not return to a boil.
- e.Taste and adjust seasoning with additional salt and pepper if needed.
- f.Ladle the hot soup into bowls and serve immediately with a fresh lemon slice on the side for squeezing over the top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patience is key for the roux. A dark, rich roux provides the signature flavor and color. Don't walk away from the pot while it's cooking.
- 2Turtle meat can be found at specialty butchers or online. If it's unavailable, you can make a 'Mock Turtle Soup' using veal or beef chuck.
- 3The final splash of sherry is essential. It brightens the deep, savory flavors of the soup.
- 4This soup tastes even better the next day as the flavors have more time to meld together. It reheats beautifully.
- 5During the long simmer, skim any foam or excess fat that rises to the surface for a cleaner, richer broth.
Adapt it for your goals.
Mock Turtle Soup
If turtle meat is unavailable, substitute it with 2 lbs of cubed veal stew meat, beef chuck, or even alligator meat. Adjust simmering time as needed until the meat is tender.
Spicier VersionSpicier Version
Add 1/2 teaspoon of cayenne pepper along with the Creole seasoning for an extra kick of heat.
With SpinachWith Spinach
For a classic Commander's Palace touch, stir in 5 ounces of fresh, chopped spinach along with the sherry and eggs at the end.
Why this is on our healthy list.
High in Protein
Turtle meat is a lean source of protein, which is essential for building and repairing tissues, supporting muscle development, and maintaining overall body function.
Rich in Minerals
This soup provides important minerals like iron from the beef stock and turtle meat, which helps in oxygen transport and preventing anemia, and selenium, a powerful antioxidant.
Source of B Vitamins
The combination of meat and vegetables offers various B vitamins, such as niacin (B3) and cobalamin (B12), which are crucial for energy metabolism and maintaining a healthy nervous system.
Frequently asked questions
Turtle soup has a unique, rich, and savory flavor. The meat itself is often described as having a texture and taste somewhere between veal and dark meat chicken, with a slightly gamey quality. The overall soup is complex, deep, and moderately spicy from the dark roux and Creole seasonings.