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Turtle Soup

A classic Creole turtle soup with rich flavor infused by aromatic herbs and spices, perfect for cozy family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Creole
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds turtle meat cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon thyme
  • 1 teaspoon bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped parsley for garnish

Equipment

  • Large heavy-bottom pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Strainer or slotted spoon

Method
 

  1. Cut the turtle meat into bite-sized pieces and chop the onions, celery, carrots, and garlic.
  2. Heat 2 tablespoons of oil in a large heavy-bottom pot over medium heat. Add the onions, celery, carrots, and garlic and sauté until softened, about 5 minutes.
  3. Add the turtle meat to the pot and cook, stirring occasionally, until browned, about 8 minutes.
  4. Pour in the chicken broth and bring to a boil over high heat.
  5. Stir in Worcestershire sauce, hot sauce, thyme, bay leaves, salt, and black pepper.
  6. Reduce heat to low, cover, and simmer for 2 hours.
  7. Remove the bay leaves, taste the soup, and adjust seasoning as needed.
  8. Ladle the soup into bowls and garnish with chopped parsley before serving.

Notes

For an even richer flavor, allow the soup to rest overnight before reheating and serving.