Turtle Soup No. 2

Soupe a la Tortue

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Turtle Meat
  • ½ Tablespoonful of Lard
  • ½ Tablespoonful of Butter
  • 2 Tablespoonfuls of Flour
  • 2 Tomatoes
  • A Large Onion
  • A Sprig of Thyme
  • 2 Sprigs of Parsley
  • A Bay Leaf
  • A Clove of Garlic
  • A Square Inch of Ham
  • A Dozen Cloves, Tied in Muslin
  • 6 Allspice, Mashed Fine
  • 3 Quarts of Water
  • 2 Hard-Boiled Eggs
  • A Glassful of Sherry, or White Wine
  • Salt and Cayenne to Taste


Clean the turtle and entrails by cutting open the latter and washing thoroughly in cold water. Then put the meat and entrails into a saucepan and parboil for ten minutes. Carefully save this stock of water. Chop the onion very fine, and cut the ham into very fine pieces. Cut the Turtle meat into one-inch pieces; mash the allspice very fine, and mince the parsley, thyme and bay leaf. Then brown the onions in the lard and butter mixed, and almost immediately add the Turtle meat. Brown together for ten minutes and add the finely chopped ham. As this continues to brown, add the cloves of garlic (minced fine), the thyme and bay leaf and the ground allspice. Mix all together, stirring almost constantly to prevent burning. Then add the well-rubbed tablespoonfuls of flour, stirring constantly. Scald and skin the tomatoes and chop them fine and add to the Turtle meat. When well browned, pour over three quarts of the water in which the Turtle was parboiled, season with salt, pepper and Cayenne to taste, and let-boil slowly for fully an hour, stirring frequently. After one hour taste the Soup, and, if not sufficiently seasoned, add salt, pepper and Cayenne again, according to taste.

Let it cook for about an hour longer and then take off the stove when the Turtle is thoroughly done. This may be ascertained by sticking it with a fork. If no blood exudes, the Soup is ready to serve. Take off the stove and strain through a colander into the tureen. Add the whites and yolks of two hard-boiled eggs, chopped fine, and one good glass of Sherry or White Wine. Slice a lemon fine and add to the Soup and serve hot.