Turtle Soup
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 servingsPrep
30 minCook
200 minReady
230 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | pounds |
turtle meat
fresh or frozen |
* |
| 6 | each |
carrots
|
|
| 4 | each |
onions
|
|
| 1 | each |
celery
stalk, diced fine |
|
| ½ | gallon |
burgundy wine
|
* |
| 4 | gallons |
sauce
povirade |
* |
| 1 | pound |
gelatin, unflavored
|
|
| Stock pot | |||
| 1 | tablespoon |
marjoram
|
*
|
| 1 | teaspoon |
coriander
|
|
| 6 | each |
bay leaves
|
*
|
| 1 | tablespoon |
mace
ground |
|
| ½ | ounce |
saffron threads
spanish |
|
| 1 | pound |
star anise
whole |
|
| 10 | each |
lemons
whole |
|
| 1 | x |
veal bones
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.8 | kg |
turtle meat
fresh or frozen |
* |
| 6 | each |
carrots
|
|
| 4 | each |
onions
|
|
| 1 | each |
celery
stalk, diced fine |
|
| 1.9 | l |
burgundy wine
|
* |
| 15.1 | l |
sauce
povirade |
* |
| 453.6 | g |
gelatin, unflavored
|
|
| Stock pot | |||
| 15 | ml |
marjoram
|
*
|
| 5 | ml |
coriander
|
|
| 6 | each |
bay leaves
|
*
|
| 15 | ml |
mace
ground |
|
| 14.5 | ml/g |
saffron threads
spanish |
|
| 453.6 | g |
star anise
whole |
|
| 1E+1 | each |
lemons
whole |
|
| 1 | 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.
