Arnaud's Turtle Soup Au Sherry

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1/4 Tasse ; Salt

3/4 Tasse Fresh or frozen turtle meat

3/4 Tasse Ground veal shank meat

6 Tasse Veal stock

2 Gloves Garlic, chopped

2 Bay leaves

1 Prise Whole dried thyme

3 EL Tomato pureé

1/2 Tasse Celery, chopped

1 Tasse Green onions, chopped

1/2 Tasse White onions, chopped

1 Essl Fresh parsley, chopped

2 Lemons, halved

3 EL Sherry

2 Eggs, hard-boiled and

- chopped

2 EL Roux

Salt and white pepper to

- taste

AUFGESCHNAPPT

- K.-H. BOLLER aka BOLLERIX

Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.

Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.

Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.

Add a final splash of sherry to each individual bowl when serving, if desired. Serves six.


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