Title: Turtle Soup
Categories: Ethnic Soup
Yield: 1 Servings
| 3 | lb | Turtle meat - boned & cut in |
| 1 | | Inch cubes |
| 1 | c | Shorteninng - or salad oil |
| 1 | | Or crisco |
| 1 | | Do not use olive oil |
| 1 | c | Onions - diced |
| 1 | c | Celery - diced |
| 6 | | Garlic cloves - chopped |
| 1 | c | Flour |
| 1 | cn | Tomato sauce - (16 oz. can) |
| 2 | qt | Water |
| 1/4 | c | Beef extract |
| 2 | ts | Celery salt |
| 4 | | Bay leaves |
| 2 | | Lemons - cut in half |
| 1 | ts | Thyme |
| 1/2 | c | Parsley - chopped |
| 1 | | Salt and lemon peper to |
| 1 | | Taste |
| 1 | | Garnish |
Saute turtle in shortening until very brown and set aside. Brown flour
(add more if needed). When brown add onion, celery and garlic and cook 10
minutes. Add tomato sauce, water, beef extract and then meat and all other
ingredients, except garnish. Simmer about two hours or until meat is very
tender. Garnish with lemon and chopped egg and add sherry to each plate
before serving. This makes one gallon and freezes well.