Commander's Turtle Soup
Recipe courtesy of Commander's Palace
Commander's Palace Turtle Soup
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Melt 2 sticks of butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown.
In a 5-quart saucepan, melt the remaining butter. Add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings. Cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened.
Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve.
At the table, add 1 teaspoon sherry to each soup plate.