For the roux:
Take 1/2 cup of the bacon fat and in a thick-bottomed pan cook the flour slowly stirring constantly to a brownish-brick red color. Set aside carefully and cool.
For the Soup:
In a thick-bottomed pot, heat the remaining bacon fat and brown the turtle meat and ground beef thoroughly. Add the bell pepper, celery, onions and garlic and sweat until translucent. Add the tomatoes, eggs, spinach, wine, sherry, stock, hot sauce, Worcestershire and bay leaves and simmer 1 1/2 hours.
Using a microplane and cut-resistant gloves, remove the yellow zest from the lemons avoiding the white pith; add to the soup. Cut the zested lemons and squeeze juice into the soup.
In a bowl, add the cooled roux, then ladle some of hot soup into the bowl whisking with a wire whip until a smooth paste is formed; add one more ladle to the bowl, then add the contents back to the soup. Season to taste with salt and pepper and simmer for 1 hour.
Before serving, remove bay leaves.
When serving, ladle the soup into bowls and top with additional sherry (3 tablespoons per bowl), green onions, parsley and a squeeze of lemon.
This soup is best the next day; if doing so, cool the soup as quickly as possible and reheat slowly when you wish to serve it.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mike Baskind, The RiverShack Tavern, Jefferson, LA
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