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Creole Turtle Soup

An intriguing turtle soup—make it yourself! Creole turtle soup is a special dish that everyone at home is sure to love. You can dial the heat up or down to suit your own taste: instead of adding all the lemon juice and cayenne at once, add them little by little until it tastes just right.

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Creole 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 33 % 5 g
Fats 27 % 4 g
Carbohydrates 40 % 6 g
79 kcal
GI: 33 / 0 / 67
    1. Rinse the turtle meat under running water, then put it in a pot and cover with water. Add the bay leaves and salt right away. Set the pot over the heat and bring the broth to a boil. 2. Once it boils, skim off the foam. Simmer over low heat for two hours. Don't let it boil hard, or the broth will turn cloudy. 3. Lift the meat out of the broth and let it cool. Pull it off the bone and chop it; if it was boneless to begin with, just chop it up. 4. Strain the broth the turtle cooked in and pour it into a saucepan. Set over low heat and warm it through until just warm. 5. In a heavy-bottomed pot over the heat, melt the butter, then stir in the flour. 6. Cook this roux until golden, about 10–15 minutes. Meanwhile, seed and devein the bell pepper, rinse it, and cut it into cubes. Trim and finely chop the celery. Peel the onion and dice it. 7. Stir the vegetables into the roux and cook for 5 minutes. Peel the garlic, press it, and add it to the pot. 8. After about a minute, add the turtle meat—it'll come together into a thick, sauce-like mixture. 9. Wash the tomatoes and purée them in a blender, then add the purée to the pot along with the Worcestershire sauce, cayenne, and paprika. Stir to combine. 10. Use the warm broth to thin the soup to the consistency you like, thick or more brothy. 11. While the soup cooks, hard-boil the eggs in a small saucepan. Let them cool, then peel and cut into small cubes. 12. Pour the sherry into the soup, add the chopped parsley, scatter in the eggs, and add the lemon juice. Keep it over the heat for a minute or two so the flavors come together. 13. Adjust the seasoning with black pepper. Ladle into bowls and serve. Enjoy!

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

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  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
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Sherry - 163  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Turtle meat - 89  kcal/100g
  • Celery stalk - 12  kcal/100g

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