Nola Turtle Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 4

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.

Read it online: https://www.chefs-mate.com/recipe/nola-turtle-soup/