Classic Turtle Soup

• 1 1/2 pounds fresh turtle meat, coarsely ground
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons Creole Seafood Seasoning
• 1 1/2 tablespoons Creole Meat Seasoning
• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 1 tablespoon minced garlic
• 1/2 teaspoon crushed dry thyme
• 2 bay leaves
• 8 cups veal stock (or substitute canned no-salt beef broth)
• 3/4 cup tomato puree
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup dry sherry
• 2 tablespoons Louisiana hot pepper sauce
• 2 tablespoons worcestershire sauce
• juice of one lemon
• 5 ounces fresh spinach, stems removed, washed, patted dry, coarsely chopped
• 2 hard-cooked eggs, finely chopped
• dry sherry, for garnish (optional)

1. Heat 2 tablespoons oil in a large stockpot over medium-high heat.
2. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated.
3. Add onion, bell pepper, celery and garlic while stirring constantly.
4. Add thyme and bay leaves; reduce heat to medium and saute (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.
5. Add stock and tomato puree; bring to a boil.
6. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.
7. While stock is simmering, make roux.
8. Heat 1/2 cup oil over medium heat in a small saucepan.
9. Add flour, a little at a time, stirring constantly with a wooden spoon being careful not to burn the roux.
10. After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand.
11. Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping.
12. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom.
13. Add sherry and bring to a boil.
14. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.
15. Add lemon juice; return to a simmer 15 to 20 minutes.
16. Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt.
17. Remove bay leaves before ladling into bowls.
18. When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.

turtle meat, vegetable oil, creole seafood seasoning, creole meat seasoning, onion, green bell pepper, celery, garlic, thyme, bay leaves, veal stock, tomato puree, vegetable oil, allpurpose, sherry, pepper sauce, worcestershire sauce, lemon, fresh spinach, eggs, sherry

Taken from www.foodrepublic.com/recipes/classic-turtle-soup-recipe/ (may not work)