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Email to Master Chef Don F. Easley Jr.      

    Turtle Soup with Madeira

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    serves 8 to 10

    List of Ingredients

    2 pounds boned turtle meat, cut into inch cubes
    pound smoked ham, cut into inch cubes
    cup unsalted butter or margarine
    cup all purpose flour
    1 large onion, chopped
    cup chopped celery
    3 tablespoons minced parsley, preferably flat-leaf
    3 medium garlic cloves, minced
    2 large tomatoes, peeled and chopped
    1-1/2 teaspoons salt
    1 bay leaf, minced
    1 teaspoon freshly ground black pepper
    teaspoon ground cloves
    teaspoon ground allspice
    teaspoon ground mace
    teaspoon freshly grated nutmeg
    teaspoon dried leaf thyme or 1-1/2 teaspoons chopped fresh thyme
    3 cups beef broth
    2 cups chicken broth
    1 tablespoon Worcestershire sauce
    1 tablespoon fresh lemon juice
    cup Madeira
    2 or 3 hard cooked eggs, chopped (garnish)


    1. Melt butter in a heavy 4 to 5 quart soup pot over medium heat. Add flour all at once; stir until blended.
    Cook, stirring constantly, until peanut butter colored, about 15 minutes.
    2. Add ham, turtle meat, onion, celery, parsley and garlic. Cook over medium heat, stirring, until vegetables are lightly browned, 6 to 7 minutes.
    Add tomatoes, salt, bay leaf, pepper, cloves, allspice, mace, nutmeg, and thyme; cook 3 to 4 minutes.
    Slowly stir in beef and chicken broth; bring to a boil to thicken. Reduce heat.
    Partially cover; simmer 2 hours, stirring occasionally.
    3. About 10 minutes before serving, stir in Worcestershire sauce, lemon juice and Madeira.
    Serve in individual soup plates; garnish with chopped eggs.




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