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Name: Snapper Turtle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Garlic; 4 tb Butter; sprigs Thyme, fresh; Pepper to taste; 3 Egg hard-cooked; 2 stalk Celery with leaves; 2 Bay Leaves; sprigs Parsley, fresh; Salt to taste; 2 md Carrots; 1 lg Onion; 1/2 c Sherry; 5 lb Turtle; 2 tb Flour

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INGREDIENTS

1 Garlic
4 tb Butter
sprigs Thyme, fresh
Pepper ; to taste
3 Egg ; hard-cooked
2 stalk Celery ; with leaves
2 Bay Leaves
sprigs Parsley, fresh
Salt ; to taste
2 md Carrots
1 lg Onion
1/2 c Sherry
5 lb Turtle
2 tb Flour

To 8 servi

INSTRUCTIONS

Cut off the turtles head and stand it upside-down to drain. After it has bled well, scrub with a stiff brush. Drop into a kettle of boiling water to cover, and cook until the skin and upper shell peel away easily. Discard this water and cover turtle with fresh water. Add the vegetables and herbs, and salt and pepper. Simmer gently for two hours then strain, reserving the broth. Remove shells and skin and pick out the meat, being careful not to break the gall sac (located in the liver). Cut the meat into small pieces and brown in butter. Blend in the flour, then the strained stock and simmer it until tender. To serve, pour into a tureen with the sherry and garnish with sliced eggs. If you prefer, float a few slices of egg on each plate of soup.

NOTES

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Snapper Turtle Soup

1 Garlic
4 tb Butter
 sprigs Thyme, fresh
 Pepper to taste
3 Egg hard-cooked
2 stalk Celery with leaves
2 Bay Leaves
 sprigs Parsley, fresh
 Salt to taste
2 md Carrots
1 lg Onion
1/2 c Sherry
5 lb Turtle
2 tb Flour

Cut off the turtles head and stand it upside-down to drain. After it has  bled well, scrub with a stiff brush. Drop into a kettle of boiling water to  cover, and cook until the skin and upper shell peel away easily. Discard  this water and cover turtle with fresh water. Add the vegetables and herbs,  and salt and pepper. Simmer gently for two hours then strain, reserving the  broth.  Remove shells and skin and pick out the meat, being careful not to  break the gall sac (located in the liver). Cut the meat into small pieces  and brown in butter.  Blend in the flour, then the strained stock and  simmer it until tender. To serve, pour into a tureen with the sherry and  garnish with sliced eggs. If you prefer, float a few slices of egg on each  plate of soup.

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Nutrition

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Serving Size: 1 To 8 servi (489g)
Recipe Makes: 6

Calories: 167
Calories from Fat: 93 (56%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.7g
Cholesterol 126.1mg		39 %
Sodium 117.1mg		4 %
Potassium 193.1mg		5 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 8.5g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 167

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