This iconic dish in New Orleans and south Louisiana dates back to the 1700s when the first French settlers made landfall. Turtles, indigenous to Louisiana, have been consumed throughout history and were an important food source for sailors and pirates. Over time, this dish has been tweaked by many establishments across the Bayou State. This version is courtesy of our friend Chef John D. Folse, and the delicious rendition is not to be missed.
Creole Turtle Soup
Author: Recipe courtesy of Chef John D. Folse
Makes 10 to 12 Servings
Ingredients
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
- 2 cups diced onion
- 2 cups diced celery
- 1 cup diced green bell pepper
- ¼ cup minced garlic
- 1 (29-ounce) can tomato purée
- 1 (6-ounce) can tomato paste
- 1 gallon beef stock, divided
- 3 pounds diced turtle meat
- Zest of 1 lemon
- ¼ cup chowchow relish
- 2 bay leaves
- ¼ teaspoon ground thyme
- ⅛ teaspoon ground cloves
- ⅛ teaspoon crushed red pepper
- Kosher salt, ground black pepper, and granulated garlic, to taste
- 1 cup sliced green onion
- ¼ cup chopped fresh parsley
- 3 tablespoons Worcestershire sauce
- 3 hard-cooked eggs, peeled and diced
- Sherry, to serve
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add flour, and cook, stirring constantly, until roux is dark brown. Add onion, celery, bell pepper, and minced garlic; cook, stirring frequently, until vegetables are wilted, 3 to 5 minutes.
- Add tomato purée and paste, blending well into vegetable mixture. Add 3 quarts stock, and whisk to blend well. Bring to a rolling boil; reduce heat, add turtle meat, and simmer, stirring occasionally, for 30 minutes.
- Add lemon zest, relish, bay leaves, thyme, cloves, and red pepper to soup mixture; simmer for 30 minutes. (Add remaining stock as needed to retain a soup-like consistency.)
- Season to taste with salt, black pepper, and granulated garlic. Add green onion, parsley, and Worcestershire. Just before serving, carefully stir in diced eggs. Ladle into warm soup bowls, and serve hot with sherry.
