Commander's Turtle Soup | Louisiana Kitchen & Culture

Ingredients

• 2 ½ sticks unsalted butter, in all
• ¾ cup all-purpose flour
• 1 pound turtle meat, cut into ½-inch cubes
• 1 cup minced celery
• 2 medium onions, minced
• 1 ½ teaspoons garlic, minced
• 3 bay leaves
• 1 teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon freshly ground black pepper
• 1 ½ cups tomato purée
• 1 quart beef stock (add turtle bones when making the stock, if available)
• Salt and freshly ground black pepper, to taste as needed
• ½ cup lemon juice
• 5 hard boiled eggs, finely chopped
• 1 tablespoon minced parsley
• 6 teaspoons dry sherry