Turtle Soup

Method

Heat butter in a large heavy-bottomed pot and brown the turtle meat in batches, then set aside. In the same pot, soften the onions, celery, peppers and garlic until golden, then stir in tomato puree and flour to create a roux, cooking gently for 2 minutes. Return the turtle meat to the pot, add beef stock, bay leaves, thyme, sherry, salt, cayenne and black pepper, then bring to a simmer. Cook gently for 90 minutes until the meat is tender. Add the chopped turtle liver and simmer for a further 15 minutes. Whisk together the egg yolks and double cream, then slowly temper this mixture into the soup whilst stirring constantly to avoid curdling. Season to taste and serve immediately with crackers.