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Turtle Soup

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“Recipe source: Emeril”

Ingredients Nutrition


  1. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
  2. Bring to a boil.
  3. Skim off any foam that rises to the top.
  4. Reduce heat to medium and simmer for 20 minutes.
  5. With a slotted spoon transfer the meat to a platter.
  6. Cut the meat into 1/2 inch dice and reserve the liquid.
  7. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.
  8. Add the onions, shallots, bell peppers and celery.
  9. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
  10. Add the bay leaves, thyme and garlic, cook for 2 minutes.
  11. Add the tomatoes and the turtle meat.
  12. Cook for 5 to 6 minutes stirring occasionally.
  13. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry.
  14. Bring to a boil, reduce heat to medium and simmer for 10 minutes.
  15. Add the parsley, green onions, and eggs and simmer for 45 minutes.
  16. Garnish with green onions and chopped eggs.

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