Turtle Soup

A nourishing winter soup.

2 lbs turtle meat
1 box pickling spice
1 cup finely chopped onions
1½ 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 (optonal)
Salt and freshly ground pepper
Dry sherry
Hard-cooked egg, chopped
Lemon slices, cut into pieces

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 to 2 tsp dry sherry to each serving. Sprinkle with chopped egg and lemon slices.Makes 6 to 8 servings

Makes 6 — 8 servings

Allergy Warning: Contains Wheat

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