Classic Creole Turtle Soup

Name: Classic Creole Turtle Soup
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Creole
Ingredients: 1 1/2 lb turtle meat, or beef stew meat/chuck as a substitute, cut into 1/2-inch cubes; 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery ribs, diced; 3 garlic cloves, minced; 1 (28 oz) can crushed tomatoes; 8 cups beef stock; 2 bay leaves; 1 tsp dried thyme; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 1/4 cup Worcestershire sauce; 1/4 cup dry sherry, plus more for the table; 3 hard-boiled eggs, chopped; 1/4 cup fresh parsley, chopped; 1 lemon, sliced, for serving

A dark, sherry-laced New Orleans restaurant classic built on a well-browned roux, tomato, and warm spice, traditionally made with turtle meat.

📝 Notes: Genuine snapping-turtle meat is difficult to source, seasonally restricted, and comes with real conservation concerns in many areas. Beef chuck or stew meat is the practical modern substitute used in most New Orleans kitchens today and gives a very close texture and richness in the same long-simmered, dark-roux broth.

⏱ Prep 30m🔥 Cook 120m🕒 Total 150m🍽 8 servings

#nola#creole classic

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Ingredients

1 1/2 lbturtle meat, or beef stew meat/chuck as a substitute, cut into 1/2-inch cubes
1/2 cupvegetable oil
1/2 cupall-purpose flour
1yellow onion, diced
1green bell pepper, diced
2celery ribs, diced
3garlic cloves, minced
1 (28 oz)can crushed tomatoes
8 cupsbeef stock
2bay leaves
1 tspdried thyme
1/2 tspground allspice
1/4 tspground cloves
1/4 cupWorcestershire sauce
1/4 cupdry sherry, plus more for the table
3hard-boiled eggs, chopped
1/4 cupfresh parsley, chopped
1lemon, sliced, for serving

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Method

1
Pat the meat dry and season lightly with salt and pepper. In a heavy pot, brown the meat in a couple tablespoons of the oil over medium-high heat, working in batches. Remove and set aside.
2
In the same pot, heat the remaining oil and whisk in the flour to make a roux. Cook, stirring constantly, over medium heat 15–20 minutes, until it reaches a deep, dark chocolate-brown color. This is the flavor backbone of the soup, so don't rush or scorch it.
3
Add the onion, bell pepper, and celery to the hot roux and cook, stirring, 5 minutes until softened. Add garlic and cook 1 minute more.
4
Stir in the crushed tomatoes, then gradually whisk in the beef stock until smooth.
5
Return the browned meat to the pot along with bay leaves, thyme, allspice, and cloves. Bring to a simmer, then reduce heat, cover partially, and cook 1 1/2 to 2 hours, until the meat is very tender, stirring occasionally.
6
Stir in the Worcestershire sauce and sherry, and simmer 10 minutes more. Remove bay leaves and adjust seasoning with salt and pepper.
7
Ladle into bowls, top each with chopped hard-boiled egg and parsley, and pass extra sherry and lemon slices at the table for guests to add themselves.