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Turtle Soup

Turtle Soup

Category: Gumbos, Soups, and Bisques

Serving Size: 16 appetizer servings or 8 main-dish servings

As featured in Brennan's New Orleans Cookbook !


  • 4 tablespoons unsalted butter

  • 1 1/2 pounds turtle meat, trimmed of all sinew and cut into 1/4-inch cubes

  • 8 cloves garlicminced

  • 2 medium-size onions, chopped fine

  • 4 stalks celery, chopped fine

  • 2 medium-size green peppers, chopped fine

  • 1 1/2 tablespoons kosher salt, plus to taste

  • 1 teaspoon freshly ground black pepper

  • 2 medium-size Creole tomatoes, seeded and chopped fine

  • 3/4 cup all-purpose flour

  • 3 quarts beef stock

  • 1 cup worcestershire sauce

  • 2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce

  • 2 tablespoons finely chopped Italian (flat-leaf) parsley leaves

  • 2 tablespoons finely chopped fresh thyme leaves

  • 5 large eggs, hard-boiled, chopped fine

  • 6 ounces fresh spinach, washed, stemmed and leaves sliced fine

  • zest from 3 lemons, chopped fine

  • 1/3 cup fresh lemon juice

  • 1/2 cup good-quality sherry


  • Over medium-high heat, melt the butter in a heavy 7-quart saucepan.

  • Add the turtle meat and garlic.

  • Cook until the meat is no longer pink, about five minutes, stirring occasionally.

  • Stir in the onions, celery, sweet peppers, kosher salt, and pepper.

  • Cook until the vegetables start to become translucent, about 10 minutes.

  • Add the tomatoes and cook about five minutes, stirring often so the bottom of the pan does not scorch.

  • Reduce the heat to medium.

  • Dust the vegetables with the flour and cook five minutes, stirring constantly and scraping the pan bottom clean so the flour does not burn.

  • Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup.

  • Stir in the worcestershire, pepper sauce, parsley and thyme.

  • Simmer 30 minutes.

  • Add the eggs, spinach, lemon zest, lemon juice and sherry.

  • Continue simmering 10 minutes more.

" Ralph Brennan Named 'Power 20' as one of the 20 most influential restaurant people in the country by Restaurant Business Magazine "

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