Commander's Turtle Soup

Soups & Stews

Recipe courtesy of Commander's Palace

Serves 6

  • 2 ½ sticks unsalted butter, in all
  • ¾ cup all-purpose flour
  • 1 pound turtle meat, cut into ½-inch cubes
  • 1 cup minced celery
  • 2 medium onions, minced
  • 1 ½ teaspoons garlic, minced
  • 3 bay leaves
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups tomato purée
  • 1 quart beef stock (add turtle bones when making the stock, if available)
  • Salt and freshly ground black pepper, to taste as needed
  • ½ cup lemon juice
  • 5 hard boiled eggs, finely chopped
  • 1 tablespoon minced parsley
  • 6 teaspoons dry sherry


Commander's Palace Turtle Soup

 Commander's Palace Turtle Soup

Click image to enlarge


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.

Set aside.

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.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive