Creole Louisiana Snapping Turtle Soup

Creole Louisiana Snapping Turtle Soup
Staff Writer
Creole Louisiana Snapping Turtle Soup

Restaurant R'evolution

Creole Louisiana Snapping Turtle Soup

This soup recipe is the specialty at Restaurant R'evolution, located in New Orleans. Although it's definitely a weekend project for home cooks, it's well worth the trouble. Or, you could just fly down to my restaurant and order it off the menu.

Ingredients

For the turtle stock

  • gallons beef stock
  • 3  Pounds  Louisiana snapping turtle ground meat
  • quart chopped onion
  • 2  Cups  peeled and chopped carrot
  • 2  Cups  chopped celery
  • heads garlic, halved
  • 1/2  Tablespoon  whole black peppercorns
  • fresh bay leaf
  • bunch parsley stems
  • 1/2  bunch fresh thyme

For the turtle soup base

  • 1/3  Cup  vegetable oil
  • 1/4  Cup  plus 2 tablespoons all-purpose flour
  • 1/2  Cup  diced onions
  • 1/2  Cup  diced celery
  • 1/4  Cup  diced bell peppers
  • 1  Tablespoon  minced garlic
  • 2  Tablespoons  canned tomato purée
  • 2  Tablespoons  tomato paste
  • quarts turtle stock
  • 1 1/4  Pound  cooked turtle meat from the stock
  • Zest of 1/4 lemon
  • 1/2  Teaspoon  ground cloves
  • 1/3  Teaspoon  ground thyme
  • 1/2  Teaspoon  ground allspice
  • 1/5  Teaspoon  ground nutmeg
  • 1/4  Teaspoon  ground mace
  • Pinch of  red pepper flakes
  • 2  Tablespoons  Chow Chow
  • 1/2  bay leaf
  • 1 1/2  Tablespoon  salt
  • 1 1/2  Tablespoon  black pepper
  • 1 1/4  Tablespoon  granulated garlic
  • 3/4  Tablespoons  Worcestershire sauce
  • 3/8  Tablespoons  lemon juice
  • 1/4  Cup  sliced scallions
  • 2  Tablespoons  chopped parsley

For the deviled quail eggs

  • quail eggs
  • 3 1/2  egg yolks from hard-boiled eggs
  • 1  Tablespoon  Dijon mustard
  • Pinch of  cayenne
  • 1/8  Teaspoon  curry powder
  • 1/4  Teaspoon  apple cider vinegar
  • 1/2  Tablespoon  lemon juice
  • 3/4  Tablespoons  sweet pickle relish
  • 3/4  Teaspoons  hot sauce, preferably Crystal
  • 1/8  Teaspoon  white pepper
  • 1/4  Teaspoon  kosher salt

For the Chow Chow paint

  • 1/4  Cup  Chow Chow
  • 2  Tablespoons  vegetable oil
  • 1/8  Teaspoon  turmeric
  • Salt, to taste

For the soup

  • 3  Cups  turtle soup base
  • 12  deviled quail egg halves
  • 1/4  Cup  micro parsley
  • 8  Teaspoons  Chow Chow paint

Directions

For the turtle stock

In a heavy-bottomed stockpot, combine the stock with the turtle meat and bring to a low simmer. Tie the vegetables, herbs, and spices in a cheesecloth sachet and add to the pot. (As the pot simmers, scum will rise to the surface. These are protein particles from the turtle meat and they must be skimmed off regularly throughout the process. Otherwise, they will re-incorporate into the stock and produce a speckled final appearance.)

Cook the turtle meat until tender, about 1 ½ hours, then remove the sachet and discard. Strain the stock through a fine-meshed strainer and reserve the meat.

For the turtle soup base

In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the flour, stirring constantly until a dark brown roux is achieved.

Add the onions, celery, bell peppers, and garlic and sauté until wilted, about 3-5 minutes. Then, add the tomato purée and paste, blending well into the vegetable mixture.

Add the turtle stock and whisk to blend well. Bring to a rolling boil then reduce to a simmer. Then, add the turtle meat and cook for 30 minutes, stirring occasionally.

Add the lemon zest, cloves, thyme, allspice, nutmeg, mace, red pepper flakes, Chow Chow, and bay leaf, and then simmer for 30 more minutes. Continue to add stock as needed to retain a soup-like consistency.

Season with the salt, pepper, and granulated garlic, then add the Worcestershire sauce, lemon juice, scallions, and parsley.

For the deviled quail eggs

Place the quail eggs in a large saucepot of cold water and bring to boil for 4 minutes. Let cool in the water and peel and discard the shells.

Cut the eggs in ½ carefully and remove the yolks. Reserve the egg whites and set aside. Combine the boiled egg yolks and quail yolks with the remaining ingredients. Mix together until smooth. Transfer the mixture to a pastry bag fitted with a star tip and pipe into the boiled quail egg whites.

For the Chow Chow paint

In a medium-sized mixing bowl, blend together the Chow Chow, oil, and turmeric and season with salt, to taste. Pass through a fine-meshed sieve. Chill until ready to use.

For the soup

Using a pastry brush, paint a stripe across the rim of a soup plate with the Chow Chow paint. Place the deviled quail eggs in the well of the plate, in line with the painted rims. Scatter the micro parsley around the well. Pour 6 ounces of the turtle soup base into the well. Repeat for 3 more bowls.

Nutritional Facts

Total Fat
79g
100%
Sugar
36g
40%
Saturated Fat
21g
88%
Cholesterol
625mg
100%
Carbohydrate, by difference
89g
68%
Protein
134g
100%
Vitamin A, RAE
327µg
47%
Vitamin B-12
4µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
260mg
100%
Vitamin K (phylloquinone)
227µg
100%
Calcium, Ca
470mg
47%
Choline, total
485mg
100%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
11µg
0%
Folate, total
110µg
28%
Iron, Fe
14mg
78%
Magnesium, Mg
206mg
64%
Manganese, Mn
3mg
100%
Niacin
36mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
1303mg
100%
Riboflavin
2mg
100%
Selenium, Se
158µg
100%
Sodium, Na
1630mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
726g
27%
Zinc, Zn
12mg
100%

Turtle Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Turtle Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Turtle Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.