New Orleans–style turtle soup is as unique to our cuisine as gumbo. Unlike the clear turtle soup eaten in most other places, Creole turtle soup is thick and almost a stew. The most widely served style of turtle soup in the area is descended from the one served at Commander’s Palace, which is distinctive in that it uses as much veal shoulder as turtle and includes spinach as an ingredient.

My recipe is influenced by that old style, as well as by the incomparable (and quite different)