🍳 Instructions
Make Turtle Stock: Place turtle meat in a large pot with water, bay leaves, and salt. Bring to a boil, skim foam, then simmer for 2–3 hours until meat is tender. Remove meat, shred, and set aside. Strain and reserve broth.
Prepare Roux: In a Dutch oven, melt butter and stir in flour. Cook over medium-high heat, stirring constantly, until roux is peanut butter-colored (10–15 minutes).
Sauté Veggies: Add bell pepper, celery, onion, and garlic to the roux. Cook for 5 minutes until softened.
Build the Soup: Stir in shredded turtle meat, tomatoes, Worcestershire, paprika, and cayenne. Add reserved broth gradually until soup reaches a gravy-like consistency. Simmer 15 minutes.
Finish: Stir in sherry, lemon zest and juice, chopped eggs, parsley, and black pepper. Simmer briefly and adjust seasoning.
Serve: Ladle into bowls and serve with crusty bread or rice. Optional: drizzle with extra sherry at the table.
