Snapper turtle soup
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Snapper turtle soup
  Seafood    Soups  
Last updated 6/12/2012 1:23:26 AM. Recipe ID 56504. Report a problem with this recipe.
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      Title: Snapper turtle soup
 Categories: Seafood
      Yield: 6 To 8 servi
 
      5 lb Turtle
      2    Celery stalk; with leaves
      2 md Carrots
      1 lg Onion
      2    Bay leaves
      1    Garlic clove
           Thyme, fresh; sprigs
           Parsley, fresh; sprigs
           Salt; to taste
           Pepper; to taste
      4 tb Butter
      2 tb Flour
    1/2 c  Sherry
      3    Egg; hard-cooked
 
  Cut off the turtle's head and stand it upside-down to drain. After it
  has bled well, scrub with a stiff brush. Drop into a kettle of
  boiling water to cover, and cook until the skin and upper shell peel
  away easily. Discard this water and cover turtle with fresh water.
  Add the vegetables and herbs, and salt and pepper. Simmer gently for
  two hours then strain, reserving the broth.  Remove shells and skin
  and pick out the meat, being careful not to break the gall sac
  (located in the liver). Cut the meat into small pieces and brown in
  butter. Blend in the flour, then the strained stock and simmer it
  until tender. To serve, pour into a tureen with the sherry and
  garnish with sliced eggs. If you prefer, float a few slices of egg on
  each plate of soup.
 




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Recipe ID 56504 (Apr 03, 2005)

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