Recipes: Turtle soup

Tag : frozen chilies

Lucy Salo of Washington, Pa., sent this recipe for "Old OriginalBookbinder's Snapper soup from a Bucks County newspaper, BucksCounty Midweek, that's at least 27 years old."

This recipe calls for veal or beef knuckles. I used a beef shankbone but knuckles are available at McGinnis Specialty Food Store onRoute 51 in Brentwood, where they'll give you the bones if you buythe soup meat. Butcher Carl Pursh said, "You can use knuckles,which are the animal's knee cap, or a beef shank bone. Beefknuckles will give you a milder broth; veal knuckles will give youlighter broth -- more clarified."

-- Arlene Burnett 1 1/2 pounds beef or veal knuckles, cut in 2-inch pieces (I usedone beef shank bone about the same size) 1/4 cup butter melted 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1/2 teaspoon salt 1 whole clove 1 small bay leaf 1/4 teaspoon pepper 1/4 teaspoon dried thyme, crushed 1/4 cup all-purpose flour 2 10 1/2-ounce cans beef broth 8-ounce can tomatoes 1 pound frozen turtle, thawed and diced 3 cups water 1/2 cup dry sherry Dash bottled hot pepper sauce 1 lemon slice.

In a shallow roasting pan combine the first 10 ingredients. Bake at400 degrees for 30 minutes. Push the bones to one side; blend inflour. Lower oven temperature to 350 degrees and bake 30 minutes longer.Transfer to a soup pot, add beef broth and tomatoes. Cover, simmer45 minutes. In a large pot combine turtle meat and water. Cook,covered, until meat is tender, about 1 hour. Remove meat to cool.Reserve 2 cups cooking liquid.

Add turtle meat, reserved liquid, sherry, hot pepper sauce and lemonto soup pot. Cover and simmer for about 20 minutes. Remove lemon.Season to taste with salt and pepper.

Makes about 6 servings.
DOC MCCABE'S OTTER ISLAND TURTLE SOUP
Here's an easier version of turtle soup from the new "Rick Black'sWild Game Chilies, Soups & Stews" by the veteran outdoorsmanand outdoor cook, who lives in Burlington, Iowa. 3 pints water, seasoned with 1 tablespoon sea salt 1 pound turtle meat 2 cups tomato soup 1 white onion, chopped 1 celery stalk, chopped 1 green bell pepper, chopped 1 cup barley 1 teaspoon salt 2 tablespoons Worcestershire sauce 2 teaspoons lemon juice 1/2 cup dry red wine
Bring water to a boil in a large stockpot. Add the turtle meat, tomatosoup and vegetables, and cook for about 60 minutes. Add the barley;cook 30 minutes more. Add the remaining ingredients and simmerabout 30 minutes. Check for seasoning and serve hot.
-- "Rick Black's Wild Game Chilies, Soups & Stews" by RickBlack (Stackpole, 2008, $14.95).