Guest & Goodies
Contact Us


Prep Time: 1 Hour
Yields: 6 Servings

There’s been much debate as to whether restaurants should feature turtle soup due to the endangered species issue surrounding sea turtles. However, in Louisiana, turtle soups such as this are made with snapper. This delicious meat arguably makes the best and most sought-after turtle soup in the world.

2 pounds ground turtle meat
salt and cayenne pepper to taste
¾ cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
2½ quarts beef stock (see recipe)
1 lemon, sliced
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley
¼ tsp nutmeg
3 boiled eggs, grated
6 ounces sherry

Season turtle well with salt and cayenne pepper. In a heavy-bottomed stockpot, heat ¼ cup vegetable oil over medium-high heat. Pan-fry turtle until water has evaporated from meat and turtle is caramelized and golden brown. Remove and drain on paper towels then set aside. In same pot, heat remaining vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. (See roux recipes.) Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in tomato sauce and cook 2-3 additional minutes. Slowly add beef stock, one ladle at a time, stirring constantly until it reaches a soup-like consistency. Return meat to pot, add lemon slices and season lightly using salt, cayenne pepper and hot sauce. Bring soup to a rolling boil, reduce to simmer and cook approximately 45 minutes or until turtle is fork-tender. Add green onions, parsley and nutmeg. Cook 2-3 minutes then adjust seasonings if necessary. When ready to serve, ladle a generous portion of soup into a serving bowl and garnish with grated eggs. Gently pour 1 ounce of sherry over each bowl of soup when served.
























Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295