re: Submissions for F&DB Soup Challenge April 13, 2021

Turtle Soup

Probably my favorite soup that I always order when on the menu. Not all turtle soup tastes the same as it depends on several variables including how fresh is the meat and how reliable is the source. I follow the Brennan's recipe and tweak it according to my taste. Since turtle meat is getting more difficult to find, I use alligator jowl meat which has been tenderized. I also use quail eggs instead of the often used chicken eggs.




butter and avocado oil to brown the alligator meat and vegetables
thyme, celery, parsley, onion, spinach, garlic, tomatoes
lemon - juice and zest
crystal hot sauce, Worcestershire, and Sherry used for taste, BTB used for the beef stock, all-purpose flour used to thicken up soup
fresh quail eggs from neighbor down the road

alligator meat after passing through a grinder and light dash or S&P


meat has been browned in butter and avocado oil


vegetables added to meat, low/med heat until translucent


quail eggs that were boiled and used as topping


once meat and vegetables were done, I slowly sifted a 1/2 cup of AP flour to thicken. Then added the beef stock and cooked slow and low for 2 hours. For the last 20-30 minutes of simmering, I added some Worcestershire, Crystal hot sauce, spinach, lemon zest, lemon juice, and parsley.

Served with fresh buttered bread, and topped with minced quail eggs, fresh spinach, and lemon wedge. Glass of Sherry provided for those who wanted more flavor to the soup.

Wife and kids won't eat this so I have a large magnalite pot for myself and to share with friends