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Turtle Soup

  • 3/4 cup butter melted
  • 9 ounces onions chopped
  • 6 ounces celery diced
  • 1 1/2 pounds Bayou Turtle
  • 3 ounces good brandy
  • 3 ounces good wine
  • 1 teaspoon paprika
  • 2 tablespoons flour
  • 1 1/4 gallons beef stock
  • 1 bay leaf
  • 4 cloves
  • 2 sprigs thyme
  • 6 parsley stems
  • Salt and pepper
  • 3 hard-cooked eggs, diced
  • 1 tablespoon Worcestershire
  • 3 ounce Madeira wine
  • 2 ounces brandy (additional)
Put butter in saucepan, add onion and celery. Fry for a few minutes (be patient, you rascal). Add the Bayou turtle (Cajun), fry for about 10 minutes, then add 3 ounces brandy. Ignite the brandy and let burn; add the wine, paprika and flour and mix well; then add the beef stock. Make a satchel of the spices, add to the soup and season with the pepper and salt; bring to the boiling point and simmer for about 2 hours.
Remove satchel; add remaining ingredients season well and serve at once with a little chopped parsley sprinkled on the soup in the tureen.
Submitted by Cassyjean - Torrington, CT May 24, 2009 28 min 130 min 158 min


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