Men love this!!!! Ladies too!
Make a beef stock with the bones, bay leaves, a quartered onion. Cover with water. Bring the water to a boil, lower heat and simmer for 4 hours. Remove bones from pot and add beef. Simmer until tender, about an hour.
In a large Dutch oven, melt butter over medium high heat and whisk in flour to make a dark brown roux. When the roux is done, slowly add minced vegetables ( add garlic last) until tender. Allow veggies to stick to bottom and caramelize. Add salt and pepper . Cook for 1 minute. Add chopped tomatoes. Cook for 15 minutes.
Gradually stir in 5 cups of stock and L and P. Bring to a boil. Reduce heat and partially cover pot and simmer 30 minutes, stirring occasionally.
MW, chop the cook turtle meat into 1/2 inch dice. Add to pot along with lemon juice and sherry. Simmer 20- 30 minutes. Add more stock if too thick. Serve in large soup plates garnished with chopped boiled eggs, lemon slices and chopped parsley. We also add lemon zest and put sherry on the table. Whew!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 187 (52%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 74.8mg||23 %|
|Sodium 79.9mg||3 %|
|Potassium 711.5mg||19 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 14.5g|
|Protein 24.3g||35 %|
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Calories per serving: 363
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