Brennan’s Turtle Soup - The Local Palate

Ingredients

• 2 gallons chicken stock
• 5 pounds turtle meat, thoroughly rinsed (or substitute veal or alligator meat)
• ¾ cup canola oil
• ¾ cup flour
• 1½ cups chopped onion
• 1½ cups chopped celery
• ¼ cup chopped garlic
• 1 (28-ounce) can San Marzano tomatoes, chopped
• 3 bay leaves
• 3 sprigs thyme
• 1 sprig basil
• 1 teaspoon cumin
• 1½ teaspoons dry mustard
• 1½ teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon paprika
• 1 tablespoon salt
• 2 cups sherry
• ¼ cup chopped parsley
• Zest and juice of 2 lemons
• ½ pound fresh spinach
• 6 hard-boiled eggs, peeled and finely chopped