Nola Turtle Soup

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Servings: 4 servings Difficulty: Advanced
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A rich, dark roux-based Louisiana stew featuring tender turtle meat, bold spices, and hard-boiled eggs.
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Nola Turtle Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1103.5

Description

Nola Turtle Soup is a classic New Orleans-style stew that delivers deep, savory flavors through a carefully prepared dark roux. The dish combines tender chunks of turtle meat with a robust broth thickened by butter and flour, infused with aromatic vegetables like onions, celery, and bell peppers. A blend of Worcestershire sauce, dry sherry, and cayenne pepper adds complexity and a gentle heat, while hard-boiled eggs provide a creamy texture contrast. This hearty soup is perfect for cold evenings or special gatherings, offering a taste of traditional Southern cooking.

Directions

  1. Place the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon of cayenne pepper, and the water.
  2. Bring the liquid to a boil over high heat, then reduce heat to medium and simmer for 20 minutes.
  3. Skim off any foam that rises to the top during simmering.
  4. Use a slotted spoon to transfer the meat to a platter and reserve the cooking liquid (stock).
  5. Cut the cooked turtle meat into 1/2-inch dice.
  6. In another large saucepan, combine the butter and flour over medium heat.
  7. Stir constantly for 6 to 8 minutes until a dark roux forms, being careful not to burn it.
  8. Add the onions, shallots, bell peppers, and celery to the roux.
  9. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
  10. Add the bay leaves, thyme, and garlic, and cook for 2 minutes until fragrant.
  11. Add the chopped tomatoes and the diced turtle meat to the pan.
  12. Cook for 5 to 6 minutes, stirring occasionally.
  13. Pour in the reserved turtle stock (about 6 cups), Worcestershire sauce, remaining salt, remaining cayenne, lemon juice, and sherry.
  14. Bring the soup to a boil, then reduce heat to medium and simmer for 10 minutes.
  15. Stir in the parsley, chopped green onions, and chopped hard-boiled eggs.
  16. Simmer for an additional 45 minutes to meld the flavors.
  17. Serve hot, garnished with additional green onions and chopped hard-boiled eggs.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1103.5kcal
% Daily Value *
Total Fat 48.5g75%
Saturated Fat 20.8g104%
Cholesterol 159.3mg54%
Sodium 2150mg90%
Total Carbohydrate 138.5g47%
Dietary Fiber 27.1g109%
Sugars 16.0g
Protein 46.7g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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