No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Turtle Soup

  • Yield: 6


  • 1/4 cup salt
  • 1 1/2 cups fresh or frozen turtle meat
  • 6 cups chicken or veal stock
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 1 pinch dried whole thyme
  • 3 tablespoons tomato paste
  • 1/2 cup chopped celery
  • 1 cup chopped green onions
  • 1/2 cup chopped yellow onions
  • 1 tablespoon chopped fresh parsley leaves
  • 2 lemons, cut in half
  • 3 tablespoons dry sherry
  • 2 eggs, hard-boiled and chopped
  • Salt and white pepper to taste
  • 2 tablespoons roux, if desired


  • Naturally, the key to making turtle soup is ground turtle meat, which is available in many meat markets and especially in small, ethnic groceries. Ground veal works well as a substitute, but you can't call it turtle soup when there's no turtle in the pot.
  • To cook the turtle meat, bring 4 quarts of water to a boil in a large pot and simmer the meat for 45 minutes. Drain off the water and coarsely chop the meat. Set aside until needed.
  • In a large pot, bring the chicken stock, garlic, bay leaves and thyme to a boil. Add the tomato paste, vegetables, parsley and lemons. When boiling again, reduce the heat and simmer for 10 minutes. Add the meat and the sherry, return to a boil, then reduce heat and simmer for 5 minutes. Add the eggs. Season to taste with salt and pepper. Thicken if desired by adding small amounts of roux. Serve in soup bowls, preferably with a final splash of sherry.