Rag1
Executive Chef
Had some leftover pulled pork and used it in place of snapping turtle meat in this soup. It is very different than any other soups and well worth a try since it's easy to make.
A Philly special.
1 pound snapping turtle meat (sub with diced brisket or pulled pork)
1/4 cup butter
1/3 cup celery, diced
1/3 cup onions, diced
1/3 cup carrots, diced
1/3 cup flour
1 tsp paprika
1 quart beef stock
1/2 cup tomato puree
1 clove garlic
1/2 tsp allspice
1/2 tsp salt (hold back till serving)
1/4 tsp pepper
3 Tbs corn starch
1/2 cup water
1 tsp Worcestershire sauce
1 tsp parsley
1/3 cup Dry sherry, no sweet crap.
1/4 tsp pickling spices
Rinse turtle meat and simmer in 1 quart of water for 2 1/2 hours or until tender. Strain broth and chop meat, setting both aside. Or use leftover Q.
Chop onions, carrots and celery. Saute in butter until soft.
In a bowl, combine flour, paprika, allspice, salt and pepper.
Combine Worcestershire sauce, and tomato puree in a second bowl.
Mix the dry bowl with the tomato bowl stuff.
Add beef stock to vegetable mixture in a cooking soup pot. Slowly stir in the flour mixture. Add small amounts at a time of the beef stock mixture to prevent clumping, rather than dumping the whole flour mixture at one shot. Add garlic, parsley and pickle spices. Simmer for 2 hours.
Cool mixture and then run through a blender to puree.
Return puree to soup pot. Add meat to soup. Thicken with corn starch water mixture and heat for 15 minutes. Make thickness like split pea soup. Add sherry to taste when serving.
A Philly special.
1 pound snapping turtle meat (sub with diced brisket or pulled pork)
1/4 cup butter
1/3 cup celery, diced
1/3 cup onions, diced
1/3 cup carrots, diced
1/3 cup flour
1 tsp paprika
1 quart beef stock
1/2 cup tomato puree
1 clove garlic
1/2 tsp allspice
1/2 tsp salt (hold back till serving)
1/4 tsp pepper
3 Tbs corn starch
1/2 cup water
1 tsp Worcestershire sauce
1 tsp parsley
1/3 cup Dry sherry, no sweet crap.
1/4 tsp pickling spices
Rinse turtle meat and simmer in 1 quart of water for 2 1/2 hours or until tender. Strain broth and chop meat, setting both aside. Or use leftover Q.
Chop onions, carrots and celery. Saute in butter until soft.
In a bowl, combine flour, paprika, allspice, salt and pepper.
Combine Worcestershire sauce, and tomato puree in a second bowl.
Mix the dry bowl with the tomato bowl stuff.
Add beef stock to vegetable mixture in a cooking soup pot. Slowly stir in the flour mixture. Add small amounts at a time of the beef stock mixture to prevent clumping, rather than dumping the whole flour mixture at one shot. Add garlic, parsley and pickle spices. Simmer for 2 hours.
Cool mixture and then run through a blender to puree.
Return puree to soup pot. Add meat to soup. Thicken with corn starch water mixture and heat for 15 minutes. Make thickness like split pea soup. Add sherry to taste when serving.
