Turtle Soup Commander's Palace

Makes 5

Commanders use alligator snapping turtles, which is a farm-raised fresh water species available all year long. Turtle meat usually comes in 2 1/2 pound portions. This soup freezes well.

ingredients

1 1/2 sticks butter
2 1/2 pounds turtle meat, medium dice
2 medium onions, medium dice
6 stalks celery, medium dice
30 cloves garlic, minced
3 bell peppers, medium dice
1 tablespoon dried thyme, ground
1 tablespoon dried oregano, ground
4 bay leaves
2 quarts veal stock
1 cup flour
26 oz. dry sherry (750 ml bottle)
1 tablespoon hot sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups concassée tomatoes
10 oz fresh spinach, stems removed, washed 3 times, lightly rough chop
6 medium eggs, hard-boiled and chopped into large pieces
Salt and freshly cracked pepper to taste

directions

1
In a large soup pot over medium to high heat, melt 1/2 stick butter and brown turtle meat. Season. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and sauté for about 22 minutes. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to top.
2
While stock is simmering, make roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand for about 3 minutes. Set aside until soup is ready.
3
Using a whisk, stir in roux vigorously a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry. Bring to a boil. Add hot sauce, and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes. Bring back to simmer. Add spinach, and egg. Bring to simmer and adjust seasoning.