Textual Chef

Turtle Soup

A classic New Orleans restaurant staple made with ground beef, a rich dark roux, and a splash of sherry — a traditional approximation of the original that delivers the same bold, complex flavors. Finished tableside with dry sherry and a squeeze of lemon.

105 minHardServes 6360 cal/serving

CajunSoupStovetopStandard

Ingredients

  • 6 tbsp unsalted butter
  • 1.5 lbs ground beef (80/20)
  • 6 tbsp all-purpose flour
  • 2 medium yellow onion, finely diced
  • 4 stalks celery stalks, finely diced
  • 1 green bell pepper, finely diced
  • 6 cloves garlic cloves, minced
  • 1 can canned diced tomatoes
  • 6 cups beef stock
  • 1/3 cup dry sherry
  • 2 tsp Worcestershire sauce
  • 2 tsp Cajun seasoning blend
  • 2 dried bay leaves
  • 1/2 tsp dried thyme
  • 4 hard-boiled eggs, finely chopped
  • 2 lemon, cut into wedges
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Melt 6 tbsp unsalted butter in a large Dutch oven over medium-high heat. Add 1.5 lbs ground beef (80/20) and cook, breaking it up, until browned and cooked to an internal temperature of 160 degrees F, about 8-10 minutes. Do not drain.

  2. 2

    Reduce heat to medium. Sprinkle 6 tbsp all-purpose flour over the beef and stir constantly for 3-4 minutes to make a roux.

  3. 3

    Add 2 medium finely diced yellow onion, 4 stalks finely diced celery stalks, and 1 finely diced green bell pepper. Cook, stirring, for 6-7 minutes until softened.

  4. 4

    Add 6 cloves minced garlic cloves, 2 tsp Cajun seasoning blend, 1/2 tsp dried thyme, and 2 dried bay leaves. Cook for 1 minute until fragrant.

  5. 5

    Stir in 1 can canned diced tomatoes and cook for 2 minutes.

  6. 6

    Gradually pour in 6 cups beef stock, stirring to incorporate. Add 2 tsp Worcestershire sauce and 1/2 tsp kosher salt. Bring to a boil, then reduce to a simmer.

  7. 7

    Simmer uncovered for 45 minutes until thickened and flavors have melded.

  8. 8

    Stir in 1/3 cup dry sherry and simmer for 5 more minutes. Remove and discard the bay leaves.

  9. 9

    Ladle into bowls. Top each serving with 4 finely chopped hard-boiled eggs and 1/4 cup chopped fresh flat-leaf parsley. Serve with 2 cut into wedges lemon for squeezing.

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