Turtle Soup Recipe

Directions:

1. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
2. Bring to a boil.
3. Skim off any foam that rises to the top.
4. Reduce heat to medium and simmer for 20 minutes.
5. With a slotted spoon transfer the meat to a platter.
6. Cut the meat into 1/2 inch dice and reserve the liquid.
7. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.
8. Add the onions, shallots, bell peppers and celery.
9. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
10. Add the bay leaves, thyme and garlic, cook for 2 minutes.
11. Add the tomatoes and the turtle meat.
12. Cook for 5 to 6 minutes stirring occasionally.
13. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry.
14. Bring to a boil, reduce heat to medium and simmer for 10 minutes.
15. Add the parsley, green onions, and eggs and simmer for 45 minutes.
16. Garnish with green onions and chopped eggs.