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Easy Turtle Soup Recipe
|Boned turtle meat||1 Pound, cut in 1/2 inch cubes|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Chopped cabbage||2 Cup (32 tbs)|
|Celery stalk with leaves||2 , cut up|
|Carrots||2 Medium, cut up|
|Onion||1 Medium, cut into wedges|
|Whole black peppercorns||6|
|Garlic||2 Clove (10 gm)|
|Salt||1 1⁄2 Teaspoon|
|Thinly sliced mushrooms||1 Cup (16 tbs) (Fresh)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Kitchen bouquet||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1085 Calories from Fat 413
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 13.6 g67.8%
Trans Fat 0 g
Cholesterol 263 mg
Sodium 4199.9 mg175%
Total Carbohydrates 62 g20.6%
Dietary Fiber 13.5 g54.1%
Sugars 21.8 g
Protein 97 g193.9%
Vitamin A 436.3% Vitamin C 164.9%
Calcium 76.8% Iron 52.4%
*Based on a 2000 Calorie diet
Stir in 1 cup water; simmer, covered, till tender, 1 1/2 hours.
Meanwhile, in large saucepan combine cabbage, celery, carrots, onion, peppercorns, parsley, garlic, bay leaves, salt, and 5 cups water.
Simmer, covered, 1 hour.
Strain broth; discard vegetables and spices.
Return broth to saucepan; stir in undrained turtle meat, mushrooms, and sherry.
Stir in Kitchen Bouquet.