Turtle Soup / Commander's Palace | A Taste of Louisiana with Chef John Folse & Company (2010)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Show the turtle and scrub the shell clean.

Use a machete to cut the turtle in half and then chop it into quarters.

Place the turtle pieces into a pot and cover with water.

Add 1 tablespoon of vegetable oil to the pot.

Chop 1 onion, 1 bell pepper, and 2 stalks of celery, and add them to the pot.

Mince 2 cloves of garlic and add to the pot.

Add 1 can of diced tomatoes to the pot.

Stir in 1 tablespoon of Worcestershire sauce and 1 tablespoon of hot sauce.

Season with salt, pepper, 1 tablespoon of thyme, 1 tablespoon of parsley, and 1 bay leaf.

Bring the mixture to a boil, then reduce heat and simmer for 2 hours.

After 2 hours, remove the turtle pieces from the pot and let them cool.

Once cooled, shred the meat from the turtle and discard the bones.

Return the shredded meat to the pot and stir in 1 cup of heavy cream.

Simmer for an additional 30 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens