Turtle Soup

Ingredients:

3 lbs turtle meat, cut into 1-inch cubes
1 cup oil
1 cup flour
1 cup diced onions
1 cup diced celery
6 cloves chopped garlic
One 8 ounce can tomato sauce
2 quarts water
1/4 cup beef extract
2 ts celery salt
4 bay leaves
2 lemons, halved
1 ts thyme
1/2 chopped parsley
Garnish: sliced lemon, chopped egg, sherry

Directions:

Saute meat in oil until brown. Set aside.

Brown flour, and add onion, celery and garlic. Cook 10 minutes

Add remaining ingredients and turtle meat. Simmer about 2 hours until meat is very tender.

Garnish with sliced lemon, chopped egg and sherry before serving.

Yields: 1 gallon

Recipe courtesy of River Roads Recipes 11 cookbook.
Chef: Mrs. Iveson B. Noland, 111

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