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Turtle Soup au Sherry
Serves to 8

1-1/2 to 2 pounds turtle meat from a snapping turtle
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.

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.

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