Turtle Soup
|
3 tablespoons olive oil |
2 pounds cleaned turtle meat, cut into 1/2 –inch cubes |
| 1 cup sifted all-purpose flour | Sherry wine to taste |
|
1 cup finely chopped green onions |
|
| ½ cup finely chopped fresh parsley | |
| 2 quarts turtle stock or chicken stock | |
| 1 cup tomato sauce | |
| 4 large hard-boiled eggs, finely chopped | |
| ½ cup finely chopped lemon with the peel | |
| ½ teaspoon cayenne pepper | |
| Salt to taste |
|
Heat the olive oil in a large pot over a medium fire, then add the flour and, stirring constantly, make a dark roux. Add the green onions and parsley and cook, stirring, until the onions are clear. Stir in the stock, tomato sauce, eggs, and lemon, then season with the cayenne and salt. Keep at a simmer while you brown the turtle meat. Brown the turtle meat in a large skillet, then add to the stock and cook over a low fire for at least 2 hours, covered. When you serve, add sherry wine to taste, not more than 1 tablespoon per bowl. |