Turtle Soup
Savor the rich, Southern-inspired flavors of this hearty Turtle Soup, a luxurious dish combining tender beef, succulent shrimp, and a velvety roux-based broth. Infused with aromatic herbs and spices, including paprika, allspice, and a hint of Worcestershire sauce, this comforting soup develops deep, complex flavors through slow simmering. Chopped hard-boiled eggs and fresh parsley add layers of texture and brightness, while a sprinkle of optional hot sauce lends a zesty kick. Perfectly balanced with tangy notes of lemon juice and tomato paste, this recipe is a show-stopping meal served with crusty bread or spooned over steamed rice. Ideal for family gatherings or a cozy dinner, this Turtle Soup guarantees a bold culinary adventure with every spoonful.
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Recipe Information
Ingredients
- 1 pound beef stew meat, cut into small cubes
- 0.5 pound shrimp, peeled and deveined
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 tablespoons lemon juice
- 2 eggs hard-boiled eggs, chopped
- 0.25 cup parsley, chopped
- 1 teaspoon paprika
- 0.5 teaspoon ground allspice
- 0.5 teaspoon hot sauce (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the flour and stir constantly to create a roux. Cook the roux for about 5–7 minutes, or until it turns a rich, golden brown color.
Stir in the chopped onion, celery, and garlic. Cook for 5 minutes or until the vegetables are softened and fragrant.
Add the beef cubes to the pot, stirring to coat them in the roux and vegetables.
Pour in the beef broth and stir well to combine. Bring the mixture to a gentle boil.
Add the tomato paste, Worcestershire sauce, lemon juice, bay leaf, paprika, allspice, salt, and black pepper. Stir to blend all the flavors.
Reduce the heat to low, cover, and let the soup simmer for about 1.5 hours, stirring occasionally, until the beef is tender and flavors are well developed.
Add the shrimp to the pot during the last 10 minutes of cooking, allowing them to cook until just pink and tender.
Stir in the chopped hard-boiled eggs and parsley during the final few minutes of cooking.
Taste the soup and adjust seasoning if necessary. Add a dash of hot sauce for some extra heat, if desired.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and serve hot with crusty bread or over steamed rice for a hearty and satisfying meal.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1396 mg | 465% | |
| Sodium | 5217 mg | 227% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 20.4 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 562 mg | 43% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4368 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
