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chicken stock turtle meat celery carrots garlic onion bay leaves thyme rosemary butter flour celery onions green bell pepper garlic tomatoes bay leaves ground allspice thyme rosemary salt gumbo file sherry
Viewed: 33 - Published at: 8 years agoIngredients
- 3 quarts chicken stock
- 2 pounds turtle meat
- 4 celery ribs, coarsely chopped with the leaves
- 2 medium carrots, coarsely chopped
- 2 cloves garlic, chopped
- 1 large onion, coarsely chopped
- 2 bay leaves
- 8 peppercorns, crushed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 1/4 cup plus 1 tablespoon clarified butter
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped green bell pepper
- 2 cloves garlic, minced
- 4 large tomatoes-peeled, seeded, and chopped with juice reserved (about 4 cups)
- 4 bay leaves, crushed
- 1/2 teaspoon ground allspice
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon chopped fresh rosemary leaves
- Salt, freshly milled black pepper, and cayenne pepper
- 1 1/2 to 2 tablespoons gumbo file powder
- Dry sherry
Method
- Stock:
- In a soup kettle, combine all of the stock ingredients and bring to a boil over high heat.
- When the liquid begins to boil, reduce the heat and simmer, skimming the surface from time to time, for 1 hour.
- Remove the meat and reserve.
- Soup:
- When the meat is cool enough to handle, remove it from the liquid.
- Strain the stock and return it to a clean soup, kettle.
- Discard the solids.
- With a sharp boning knife, remove any gristle or fat from the turtle meat.
- Finely diced the meat.
- Add the meat to the strained stock and place the kettle over moderately low heat.
- Allow the soup to heat through but do not let it bubble.
- Reduce the heat if necessary.
- In a heavy saucepan, heat the clarified butter over moderately low heat and whisk in the flour.
- Continue to whisk until the mixture becomes thick and a rich brown color, about 7 minutes, adjusting the heat so the roux does not burn.
- Add 1 cup of the simmering stock to the roux and continue to whisk until the mixture is smooth and thick.
- (Add a little more stock if necessary.)
- Add the roux mixture to the stock and stir to blend.
- Add the chopped vegetables and herbs.
- Season to taste with salt, pepper, and cayenne pepper.
- Bring the soup to a low boil, reduce the heat, and simmer for 2 hours.
- Check for seasonings and remove from the heat.
- Just before serving, stir in the file powder and serve in heated bowls, accompanied with dry sherry to be poured into the soup by the guest.
