Turtle Soup

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1 1/2 sticks butter

2 1/2 pounds turtle meat, cut into medium dice*

Salt and freshly cracked pepper

2 medium onions, cut into medium dice

6 stalks celery, cut into medium dice

30 cloves garlic, minced

3 bell peppers, cut into medium dice

1 tablespoon dried thyme, ground

1 tablespoon dried oregano, ground

4 bay leaves

2 quarts veal stock

1 cup all-purpose flour

26 ounces dry sherry (750-ml bottle)

1 tablespoon hot pepper sauce

1/4 cup Worcestershire sauce

2 large lemons, juiced

3 cups peeled, chopped, and seeded tomatoes

10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped

6 medium hard-boiled eggs, chopped into large pieces