Turtle Soup


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


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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