Recipe courtesy of South Side Soda Shop
Recipe courtesy of South Side Soda Shop
Episode:
Triple D Nation: All-American Eats
Snapping Turtle Soup
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- Level: Intermediate
- Total: 2 hr 5 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 72 mg
- Sodium
- 1224 mg
- Level: Intermediate
- Total: 2 hr 5 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 72 mg
- Sodium
- 1224 mg
Ingredients
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Directions
- Put the turtle meat into a medium pot and cover with water; bring to a boil. Turn down the heat to medium and simmer for 45 minutes.
- Remove the meat from the water and pulse in a food processor until the meat is shredded. In a separate pot, add the celery, carrots and onion with the vegetable oil, then cook over low heat until opaque, or 20 minutes. Add the Worcestershire sauce, lemon juice, garlic, oregano, paprika, black pepper and thyme, and stir. Add the beef broth and bay leaf and bring to a boil, then reduce the heat and add the meat, sherry and egg and simmer for 30 minutes.
- In a bowl, whisk together the cornstarch with 1/2 cup water until smooth. Add a little bit of this to the soup at a time to adjust the thickness.
- Serve the snapping turtle soup with a little extra sherry and some oyster crackers.
Cook’s Note
You can adjust the thickness of the soup by adding the cornstarch mixture. The hardest part of making the soup is finding turtle meat!
