Turtle Soup from Emeril Lagasse, New Orleans

Ingredients:

• 1 1/2 lb turtle meat
• 2 3/4 tsp salt, in all
• 3/4 tsp cayenne, in all
• 6 cups water
• 1 stick butter
• 1/2 cup flour
• 1 1/2 cup chopped onions
• 2 tbsp minced shallots
• 1/4 cup chopped bell peppers
• 1/4 cup chopped celery
• 3 bay leaves
• 1/2 tsp dried leaf thyme
• 2 tbsp minced garlic
• 1 cup chopped tomatoes
• 1/2 cup Worcestershire sauce
• 3 tbsp fresh lemon juice
• 1/2 cup dry sherry
• 1/4 cup chopped parsley
• 1/2 cup chopped green onions
• 4 hard boiled eggs, finely chopped
• 2 tbsp chopped green onions
• 2 tbsp chopped hard boiled eggs

Preparation:

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