Turtle Soup with Madeira
Source of Recipe
Master Chef Don Easley
serves 8 to 10
List of Ingredients
2 pounds boned turtle meat, cut into ½ inch cubes
½ pound smoked ham, cut into ½ inch cubes
¾ cup unsalted butter or margarine
½ cup all purpose flour
1 large onion, chopped
¼ 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
½ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon ground mace
¼ teaspoon freshly grated nutmeg
½ 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
½ 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.