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Turtle Soup

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Submitted by wm1993

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

YIELD

15 servings

PREP

30 min

COOK

200 min

READY

230 min

Ingredients

15 6.8
POUNDS KG TURTLE MEAT
fresh or frozen *
6 6
EACH EACH CARROTS
4 4
EACH EACH ONIONS
1 1
EACH EACH CELERY
stalk, diced fine
½ 1.9
GALLON L BURGUNDY WINE *
4 15.1
GALLONS L SAUCE
povirade *
1 453.6
Stock pot
1 15
TABLESPOON ML MARJORAM *
1 5
TEASPOON ML CORIANDER
6 6
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML MACE
ground
½ 14.5
OUNCE ML/G SAFFRON THREADS
spanish
1 453.6
POUND G STAR ANISE
whole
10 1E+1
EACH EACH LEMONS
whole
1 1
X X VEAL BONES *

Directions

Boil turtle meat until tender; reduce stock and clarify.

Add ingredients for stock pot. To stock pot add carrots, onions, celery, Burgundy, and Povirade sauce.

Tighten with gelatin. This recipe will yield approximately 10 gallons.

Under refrigeration, the soup will hold for several weeks.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 245 19% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 87mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 29%
Sugars g
Protein 65g
Vitamin A 85% Vitamin C 68%
Calcium 24% Iron 67%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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