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.

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.

Nutrition

Calories per serving:

1801 kcal

Daily value:

90%

Servings:

4
  • Carbohydrate, by difference 106 g
  • Protein 136 g
  • Total lipid (fat) 94 g
  • Vitamin A, IU 20331 IU
  • Vitamin A, RAE 137 µg
  • Vitamin B-12 4 µg
  • Vitamin B-6 3 mg
  • Vitamin C, total ascorbic acid 229 mg
  • Vitamin D 15 IU
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 252 µg
  • Alanine 7 g
  • Apigenin 563 mg
  • Arginine 7 g
  • Ash 16 g
  • Aspartic acid 11 g
  • Betaine 5 mg
  • Calcium, Ca 500 mg
  • Carotene, alpha 15 µg
  • Carotene, beta 423 µg
  • Cholesterol 402 mg
  • Choline, total 134 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 73 µg
  • Cystine 2 g
  • Fatty acids, total monounsaturated 27 g
  • Fatty acids, total polyunsaturated 16 g
  • Fatty acids, total saturated 38 g
  • Fiber, total dietary 10 g
  • Fluoride, F 2 µg
  • Folate, DFE 184 µg
  • Folate, food 92 µg
  • Folate, total 146 µg
  • Folic acid 55 µg
  • Glucose (dextrose) 1 g
  • Glutamic acid 19 g
  • Glycine 7 g
  • Histidine 4 g
  • Iron, Fe 14 mg
  • Isoleucine 5 g
  • Isorhamnetin 41 mg
  • Kaempferol 6 mg
  • Leucine 9 g
  • Lutein + zeaxanthin 518 µg
  • Luteolin 2 mg
  • Lycopene 32 µg
  • Lysine 10 g
  • Magnesium, Mg 212 mg
  • Manganese, Mn 3 mg
  • Methionine 3 g
  • Niacin 54 mg
  • Pantothenic acid 5 mg
  • Phenylalanine 5 g
  • Phosphorus, P 1301 mg
  • Phytosterols 36 mg
  • Potassium, K 1851 mg
  • Proline 7 g
  • Retinol 91 µg
  • Riboflavin 1 mg
  • Selenium, Se 148 µg
  • Serine 5 g
  • Sodium, Na 2602 mg
  • Starch 2 g
  • Sucrose 1 g
  • Sugars, total 19 g
  • Thiamin 1 mg
  • Threonine 5 g
  • Tocopherol, gamma 1 mg
  • Tryptophan 1 g
  • Tyrosine 4 g
  • Valine 6 g
  • Water 695 g
  • Zinc, Zn 8 mg
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