Soups: Turtle Soup Au Sherry by Recipe Cottage

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	Turtle Soup Au Sherry

		Serves to 8 This is made from snapping turtle. Ingredients: 1-1/2 to 2 pounds turtle meat Water to cover 8 cups water for soup 2 stalks celery, finely chopped 1 carrot, finely sliced 1 garlic clove, minced 1 medium onion, finely chopped 2 teaspoons salt *** Sachet d'epice: 2 bay leaves 1/2 teaspoon thyme 12 black peppercorns *** 2 tablespoons mixed olive oil and other cooking oil 3 tablespoons flour 1-1/2 cups finely sliced leek 1 cup chopped tomatoes 1/2 cup sherry 2 hard-cooked eggs, sliced, to garnish Place the turtle meat in a large (4- to 5-quart) soup pot and cover with cold water. Bring to a boil, remove from heat and pour off water through a colander, discarding water. Rinse the meat under running water and return to the clean pot. Note: The meat will be picked from the bones after cooking. Cover the meat with 8 cups of water and add celery, carrot, garlic, onion and salt. Bring to a boil, add sachet, partially cover, lower heat and simmer over medium-low heat for 30 minutes. While the meat is simmering, pour the oils into a medium skillet, sprinkle in the flour and brown, stirring. Add the leeks and saute until soft and slightly browned, about 10 minutes. Stir in the tomatoes and cook for an additional 5 minutes. Stir frequently. Set aside for the moment. Lift the turtle meat from the stock and allow it to cool for a few minutes before taking the meat off the bones. Cut the meat into small 1/2-inch pieces. Discard the bones. Return the meat to the stock in the saucepan. Scrape in the flour/leek/tomato mixture and stir together. Simmer the soup for 20 minutes. Pour the soup into a heated tureen and swirl in the sherry. Ladle into individual soup bowls and garnish with egg slices.