Turtle Soup
Does this recipe appeal? Click
here for a printable version!
A nourishing winter soup.
Ingredients:
- 2 lbs turtle meat
- 1 box pickling spice
- 1 cup finely chopped onions
- 1.5 cups diced potatoes
- 2 cups peeled tomatoes and juice (14.5 oz can)
- 1 cup creamed corn
- 1 cup peas
- 1/4 cup flour, browned (optional)
- Salt and freshly ground pepper to taste
- Dry sherry
- Hard-boiled egg, chopped
- Lemon slices, cut into pieces
Directions:
Rinse turtle, put into a 4.5 quart saucepan, and cover with water. Cook until
turtle is tender. Remove meat from pan, and cut it into small pieces. Using
cheesecloth and string, make a bag of pickling spice. Add bag of spice and
turtle meat to liquid. Add onions and potatoes and cook until tender. Remove
bag of spices. Add tomatoes and juice, corn and peas. Simmer 30 minutes longer.
If desired, thicken liquid using 1/4 cup browned flour. Season with salt and
pepper.
When serving, add 1-2 tsp dry sherry to each serving. Sprinkle with chopped
egg and lemon slices.
Makes 6-8 servings
|
Bakery
