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Classic Turtle Soup

Treat your family to something out of the ordinary! This classic turtle soup is a delicious choice for lunch or dinner. To make it you'll need sherry, a couple of zesty sauces, Creole seasoning, and a few other straightforward ingredients. The flavor is anything but ordinary; it's a true gourmet, restaurant-style dish that's well worth trying at least once.

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Classic turtle soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 6 g
Fats 29 % 4 g
Carbohydrates 29 % 4 g
82 kcal
GI: 75 / 0 / 25
    1. Rinse the turtle meat and cut it into small pieces. Pour some of the vegetable oil into the pot you'll cook the soup in and set it over the heat. Once the oil is hot, add the turtle meat and the Creole seasoning. Fry for about 20 minutes, until the liquid cooks off. 2. Peel the onion and cut it into a very fine dice. Core and seed the bell pepper, rinse it under running water, and dice it. Trim the celery and dice it as well. Peel the garlic and run it through a press. 3. Add the onion, bell pepper, celery, and garlic to the pot and stir. Add the dried thyme and bay leaf, lower the heat to medium, and cook, stirring often, for 20 to 25 minutes, until the vegetables are soft. 4. Pour in the meat broth and stir in the tomato paste. Bring the soup to a boil and simmer for 30 minutes, skimming off any fat that rises to the surface. 5. Meanwhile, make a roux: pour the remaining vegetable oil into a heavy-bottomed skillet and set it over the heat. Add the flour, stirring constantly with a wooden spoon and taking care not to let it scorch. 6. Cook until the mixture looks like wet sand and gives off a light, nutty aroma. Whisk this roux into the soup, stirring constantly so no lumps form. 7. At this point, add the sherry and bring the soup back to a boil. Stir in the Worcestershire sauce and chili sauce, lower the heat to its lowest setting, and cook for 30 minutes. Add the lemon juice and cook for another 15 to 20 minutes. 8. Rinse and chop the spinach. Peel the hard-boiled eggs and dice them. Fish the bay leaf out of the soup. Ladle the soup into bowls and top each with chopped egg and spinach. Serve and enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Sherry - 163  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Turtle meat - 89  kcal/100g
  • Meat broth - 34  kcal/100g
  • Celery stalk - 12  kcal/100g

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