Turtle soup!

[Dusty Britches]

So, did you catch these turtles? Where do you get them from? How do you get them out of the shell?

[jetlag887]

Man I love me some soup, but you lost me at that "turtle" part..

[Cajun Blake]

Bonsesplitter....where did you purchase the turtle? Had some in New Orleans and loved it. Been wanting to make some myself.

see below

So, did you catch these turtles? Where do you get them from? How do you get them out of the shell?

turtle meat can be purchased at meat markets throughout SW LA

I use alligator meat as a substitute since it's MUCH less expensive

alligator meat is around $10 / lb , turtle meat is $25 / lb

Man I love me some soup, but you lost me at that "turtle" part..

you missed the boat brother.... try it once and you'll crawl 1000 miles on hot burning coals for another bowl it's that good and has the texture of lobster or frog legs


I made this dish last year ... see link http://discussions.texasbowhunter.co...ghlight=turtle

[Man]

Surely there is somewhere here in the great state of Texas to purchase it......time to bust out the google.

[Bonesplitter]

Ive had this meat for a while, got it from a friend earlier this year. You can use alligator or even gar fish. I course grind the meat and its a pretty long cook time so it all will taste very close to the same. Lean pork will wirk in a pinch. I will be keeping some soft shells this year and cleaning them just for this purpose.

[Bonesplitter]

That looks awesome B!! I cooked it for little over 3 hours.

[fishycatfish]

Hunters made some last year. I liked it that night after drinking quite a bit, the next day not so much. Yours does look better though.

[BowCrazy]

Okay so what all is in it?

Recipe please!

[chief262]

Just don't use snapping turtle. If she latches on to you she won't let go until it thunders.

[Johnny Dangerr]

Just don't use snapping turtle. If she latches on to you she won't let go until it thunders.

Call me - I will put it back in it's shell..............

[Porterhouse]

Hey, if it's 1/2 as good as the turtle soup at Brennan's then it was delicious. I have wanted to try making it, but can't buy turtle meat up here that I know of and don't want to clean any.

[Cajun Blake]

copy/paste from the inet


Classic Turtle Soup Recipe



Danny Trace is Executive Chef at Brennan's (same good folks as New Orleans legend Commander's Palace) and says it's turtle soup season! A few words of encouragement...

Turtle soup has been served here at Brennan's since it opened 43 years ago. It's by far the most popular dish. You always get praise for certain dishes but turtle soup is something very memorable to our guests — it's actually what a lot of them come here for. I've seen people just get soup and a baguette, sit at the bar and enjoy. The soup itself has a richness and a flavor that's unlike anything else. It's more of an elegant stew with eggs and spinach and a refined flavor that you won't find in a lot of other soups. We've put it out for parties of 150 or more.

Alligator and turtle kind of have the same texture — you have to cook it. We grind it coarsely, then it has to be stewed for a couple of hours. Turtle soup is a process. We've done different things — turtle pies, turtle empanadas, turtle chili — but nothing's as popular as turtle soup, and that's not going to change.

Chef's note: I imagine it'll be harder to find the further north you get, but we use freshwater farm-raised turtle from Louisiana Foods.

Most guests at Brennan's of Houston claim that this is the best soup they have ever tasted.


Servings: 6

Ingredients


1 1/2 pounds fresh turtle meat, coarsely ground

2 tablespoons vegetable oil

1 1/2 tablespoons Creole Seafood Seasoning

1 1/2 tablespoons Creole Meat Seasoning

1 cup finely chopped onion

1 cup finely chopped green bell pepper

1/2 cup finely chopped celery

1 tablespoon minced garlic

1/2 teaspoon crushed dry thyme

2 bay leaves

8 cups veal stock (or substitute canned no-salt beef broth)

3/4 cup tomato puree

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 cup dry sherry

2 tablespoons Louisiana hot pepper sauce

2 tablespoons worcestershire sauce

juice of one lemon

5 ounces fresh spinach, stems removed, washed, patted dry, coarsely chopped

2 hard-cooked eggs, finely chopped

dry sherry, for garnish (optional)


Directions:


1.Heat 2 tablespoons oil in a large stockpot over medium-high heat. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.

2.Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.

3.Add stock and tomato puree; bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.

4.While stock is simmering, make roux. Heat 1/2 cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux.

5.After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.

6.Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.

7.Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.

8.Add lemon juice; return to a simmer 15 to 20 minutes.

9.Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls.

10.When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.


prep time : 45 min

cook time : 4 hours

[TD2000]

Thanks for the recipe Blake

TD

[Man]

You can use alligator or even gar fish. I course grind the meat and its a pretty long cook time so it all will taste very close to the same.

But then that would be alligator or gar fish soup?