Commanders' Palace Turtle Soup Au Sherry
MacLeod, Kathleen
10 oz Unsalted butter - (2+1/2 sticks)
3/4 cup All-purpose flour
1 lb Turtle meat cut into 1/2" cubes
1 cup Minced celery
2 medium Onions, minced
1+1/2 teaspoons Minced garlic
3 Bay leaves
1 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon Freshly-ground black pepper
1+1/2 cups Tomato puree
1 quart Beef stock (if turtle bones are available, add them to the beef
bones when making the stock for this dish)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Lemon juice
5 Hard-boiled eggs finely chopped
1 tablespoon Minced parsley
6 teaspoon Dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and
cook, stirring frequently, over medium heat until the roux is light-brown.
Set aside. In a 5-quart saucepan, melt the remaining butter and add
turtle meat. Cook over high heat until the meat is brown. Add celery,
onions, garlic and seasonings, and cook until the vegetables are
transparent. Add tomato puree, lower heat and simmer for 10 minutes. Add
the stock and simmer for 30 minutes. Add the roux and cook over low heat,
stirring, until the soup is smooth and thickened. Correct seasoning with
salt and pepper to taste. Add lemon juice, eggs and parsley. Remove from
heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
This recipe yields 6 servings.
Comments: Turtle soup is a great delicacy in Louisiana. The flavor of the
turtle meat is both delicate and intense; there are supposedly seven
distinct flavors of meat within the turtle. Commander's Palace Restaurant,
in New Orleans' Garden District, is famous for its turtle soup - it's a
dark, rich, thick, stew-type dish, filling enough to be a meal in itself.
More often, though, it's the first bookend of a great meal that's finished
by a fantastic dessert.
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