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Turtle Soup

2 lb Turtle meat
2 lg Onions; chopped
1 c Celery; chopped
1/2 Bell pepper; chopped
2 Cloves garlic; chopped
4 md Size bay leaves
1 c Tomato sauce
3 tb Flour
3 tb Cooking oil
1 Wine glass of sherry wine
1 tb Worcestershire sauce
1/2 Lemon; sliced
3 Hard cooked eggs
Parsley
Salt & pepper to taste


Prepare turtle meat, season with salt and pepper. Fry in oil until brown. Remove meat from oil; add flour, browning slowly until golden. Add onions, garlic, celery and green pepper; cook until tender. Return turtle meat to the pot; add the tomato sauce and one cup ofwater; cook about 30 minutes. Add lemon, bay leaves and 2 quarts of water; simmer 1 hour or until soup has reduced to desired thickness. Add the parsley, sherry and Worcestershire sauce. Place slices of hard cooked egg (sprinkled with paprika) in soup plates before serving. Serves 6.


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