Recipe courtesy of Commander's Palace
Show: The Best Of
Episode: Best Tables
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings

Ingredients

Directions

Melt 1 stick of butter in a heavy saucepan. Add flour and cook, stirring frequently, over medium heat until the roux is a light brown. Set aside.

In a 10 quart saucepan, melt remaining butter and add turtle meat, veal and beef. Cook over high heat until meat is brown. Add celery, onions, garlic, bay leaves and oregano and cook until vegetables are transparent.

Add tomato puree, hot sauce, Worcestershire and black pepper and simmer for 10 minutes.

Add stock and simmer for 30 minutes. Add roux and cook over low heat, stirring until soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon, eggs, spinach and sherry. Remove from heat and serve. If desired, at the table add 1 teaspoon of sherry to each soup plate.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Keri Poulios

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword