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Wash and dry turtle meat. Fry until brown. Remove from pot when all juice has cooked out. Fry onions until soft. Add paste and simmer a few minutes. Put turtle meat back in pot and add 3 quarts water, thyme, garlic and parsley. Bring to a boil, then reduce fire to simmer. Cook until turtle meat is tender. Mix the flour in a container with cold water to make a paste Remove soup pot from heat and stir in paste and sliced lemon. Retum to fire and cook about 15 minutes more. Slice the eggs and add to the soup. If broth should cook down before meat is tender, add boiling water. Sherry should be placed on the table so everyone may decide on the amount he cares to add to the soup. Serves 8 generously. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 106mg||33 %|
|Sodium 31.6mg||1 %|
|Potassium 61.1mg||2 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 8g|
|Protein 4.3g||6 %|
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Calories per serving: 76
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