about 1 1/8 gallons

How to Make It

Step 1

Combine turtle meat, salt, pepper, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours. Remove meat, and strain broth through several layers of damp cheesecloth; return broth to stock pot, and set meat aside.

Step 2

Place flour in a small heavy skillet; cook over medium heat, stirring constantly, until flour browns. Gradually add browned flour to broth, stirring to blend well. Set aside.

Step 3

Grind together reserved turtle meat, onions, potatoes, celery, carrots, green beans, peas, corn, cabbage, 1/2 lemon, and 1 hard-cooked egg into a large mixing bowl, using coarse blade of meat grinder. Add ground mixture with vegetable liquid to thickened broth in stock pot.

Step 4

Press tomatoes through a fine-meshed sieve, using the back of a wooden spoon; add tomato pulp and liquid to stock pot. Stir in catsup, tomato paste, wine, and sugar.

Step 5

Place whole allspice and red pepper in a small cheesecloth bag. Tie bag securely, and place in soup in stock pot.

Step 6

Bring soup to a boil. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove spice bag.

Step 7

Ladle soup into individual serving bowls; garnish with egg and lemon slices. Serve warm.

Oxmoor House Homestyle Recipes

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