TURTLE SOUP AU SHERRY IN THE STYLE OF GALATOIRE’S

TURTLE SOUP AU SHERRY IN THE STYLE OF GALATOIRE’S

1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
3 green bell peppers, seeded and roughly chopped
11⁄2 pounds ground turtle meat
1 gallon veal stock
1 8-ounce can crushed tomatoes
1⁄4 cup hot paprika
3 tablespoons salt
11⁄2 teaspoons chopped fresh thyme
1 lemon, seeded and sliced into 8 pieces
2 hard-boiled eggs, coarsely chopped
1 cup dry sherry
1⁄2 cup minced parsley
2 cups vegetable oil
2 cups flour

Mince the onion, celery, and bell pepper in a food processor. Sauté the turtle meat and minced
vegetables in a little oil until all of the turtle meat is browned, about 5 to 7 minutes. Add the
stock, tomatoes, paprika, salt, and thyme. Bring to a boil, then reduce heat and simmer on
medium for 40 minutes. Add lemons, eggs, sherry, and parsley; simmer for another 30 minutes,
skimming off any foam from the top of the soup.
While the soup simmers, make a roux. Put the 2 cups oil in a heavy pan and heat on
medium. Whisk in the flour, and cook, stirring continuously until the roux is light brown. Add
the roux to the soup slowly. Don’t let it boil over. Simmer another 5 minutes. Serve with a cruet
of sherry, letting people serve themselves to taste.