Soups - New Orleans Culinary History Tours

Ingredients

• 2 lbs. Turtle meat, coarsely ground
• 1 lb. Veal or Beef scrap, coarsely ground
• 1 stalk Celery, finely chopped
• ½ each Green Pepper, finely diced
• ½ each Medium Yellow Onion, finely diced
• 1 T. Garlic, chopped finely
• 2 each Lemons, cut in wedges
• 4 each Bay Leaves
• 2 c. Cooking Sherry
• ¼ c. Lemon Juice
• 4 T. Worcestershire Sauce
• 1 tsp. Tabasco
• 1 T. Garlic Powder
• 1 tsp. Thyme, dry
• 1 tsp. Basil, dry
• 2 c. Tomatoes, diced canned
• ½ c. Tomato Paste
• 2 gal. Veal Stock, Beef Broth or Water and beef bouillon
• 1 c. Roux, medium brown (3/4 c. flour, ½ c. salad oil)
• 2 T. Kitchen Bouquet
• To Taste Kosher Salt and Black Pepper