Granny's Turtle Soup

 

2 Pounds of Turtle Meat (cubed)  
2 Sticks Butter (unsalted)  
1 Cup All Purpose Flour  
1 Cup Celery (diced)  
2 Cups Yellow Onions (diced)  
1 1/2 Cups Tomato Puree  
1 Quart Beef Stock  
6 Hard Boiled Eggs (chopped fine)  
1 Shot Dry Sherry  
Juice of One Lemon  
3 Bay leaves, 1/2 Tsp. Oregano & Thyme, 1 Tsp. Black Pepper, 3 Tbs. Minced Parsley, Salt and Pepper to Taste

In heavy saucepan melt butter. 
When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. 
When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. 
Each plate should be served with a shot of sherry on the side.

Tips for preparing a snapping turtle for soup:

Be very careful when handling the turtle head after separating it from the body. It can still inflict a nasty bite! Snapping turtles take a while to stop moving after they've been killed and his body will still try to walk away. 

When all movement has stopped, dip the body in boiling water and scrape off the outer skin and shell. You should now have a clean carcass. Next, remove the shell by cutting along the groove on the sides between the front and back legs. The top of the shell contains most of the meat as the tail, legs and neck are attached there. Remove the meat from the top and bottom shell and begin to remove the fat. You must remove every bit of the fat by rolling back the skin with a knife and scraping it out from between the skin and flesh. 

 

There is no other way to judge the work of a mind except through its words.

- Richard Mitchell