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New Orleans Turtle Soup Recipe

kept byDAPHNE
recipe bySaveur

The flavor of this silky, rich soup is heightened by a touch of sherry.



1 ½ lb. boneless turtle meat or boneless veal shoulder, cut into 2" pieces
2 bay leaves
8 tbsp. unsalted butter
4 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 small yellow onion, minced
1 green bell pepper, minced
¼ cup tomato paste
2 ½ tbsp. Worcestershire sauce
½ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
1 cup flour
¼ cup finely chopped parsley
¾ cup dry sherry
2 hard-boiled eggs, chopped
½ lemon, thinly sliced



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