Home › Forums › West Seattle Rants & Raves › Rave – Turtle Poodle Soup
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November 27, 2008 at 11:59 am #588838
What TheMemberNovember 27, 2008 at 5:24 pm #648231
theeParticipantNovember 27, 2008 at 6:03 pm #648232
BonnieParticipantYs, I’m looking for recipes. Post it!
November 28, 2008 at 11:54 am #648233
What TheMemberI’ve asked my Mother to send me the recipe…all I can remember is that you knew it was done once the turtles stopped popping their heads up to the surface….
November 28, 2008 at 2:19 pm #648234
JanSParticipantlolol….
November 28, 2008 at 5:36 pm #648235
miwsParticipantNovember 28, 2008 at 7:02 pm #648236
ErikParticipantHere’s a turtle soup recipe I found: http://www.bertc.com/subfive/recipes/turtle.htm
But what about the poodle?
November 28, 2008 at 8:28 pm #648237
JanSParticipantyeah, do ya have to remove the hair first?
November 28, 2008 at 8:42 pm #648238
miwsParticipantNovember 29, 2008 at 3:21 am #648239
GinaParticipantPoodle noodle soup is better without the turtle. Or the poodle, come to think of it. As long as there are oodles of noodles.
November 29, 2008 at 5:29 pm #648240
inactiveMemberLet it be noted that the Dood (the world’s most literate labradoodle) finds this entire thread deeply objectionable. I fear you all have made his wavy coat done gone curly!
November 30, 2008 at 7:21 am #648241
What TheMemberAlas the recipe! My Mother didn’t want me to share this with cyberspace. She said that this was to be considered a “Cold War” era soup and to only be made for really, really cold days….yeah, whatever…I loved it as a kid and it still makes me bark for more!
1. 3-4 Turtles (Approximately 1.5 lbs.) – shelled and cubed into 1/2″ pieces.
2. One to two medium sized Poodles – Fifi, Figaro, etc…just remember that the neighbors dog(s) look bigger than they actually are (fur). I like to have 2 as a safety precaution as the leftovers are just as tasty. Purebreds are better but don’t let that hold you back (go to the Met Market for “pures”)….remove fur and take notice to remove the collar(s) and any other identification. **check for microchips**
Additional ingredients:
* 10 ounces (2-1/2 sticks) unsalted butter
* 3/4 cup all-purpose flour
* 1 cup minced celery (4 stalks)
* 2 medium onions, minced (2 medium)
* 1-1/2 teaspoons garlic, minced
* 3 bay leaves
* 1 teaspoon oregano
* 1/2 teaspoon thyme
* 1/2 teaspoon freshly ground black pepper
* 1-1/2 cups tomato purée
* 1 quart beef stock
o NOTE: If turtle bones are available, add them to the poodle bones when making the stock for this dish
* Salt and freshly ground black pepper to taste, as needed
* 1/2 cup lemon juice
* 5 hard-boiled eggs, finely chopped
* 1 tablespoon minced parsley
* 6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add the turtle/poodle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry or 4 ounces Jagermeister to each soup plate.
ENJOY!!!
December 1, 2008 at 9:20 pm #648242
ivaronalkiMemberthis soup goes really well with a big ol’ slice a sheep dip cherry stone pie!(recipe by request) and warsh it down with about 2qts. a jaegermeister!
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