Delaware Snapper Turtle Soup
A rich, sherry-laced brown soup made from snapping turtle meat, a longstanding delicacy tied to Delaware's freshwater creeks and marshes. It is now a specialty dish more often found at heritage suppers than everyday tables.
- Prep
- 45 min
- Cook
- 180 min
- Total
- 225 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 260 kcal
Equipment
- •Large stockpot
- •Fine mesh strainer
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 14
- protein
- 22
- calories
- 260
Instructions
- 1
Simmer the turtle meat in stock with onion, celery, and carrots for about 2.5 hours until very tender.
- 2
Take out the meat and shred or chop it. Strain the broth.
- 3
In a separate pot, melt butter and whisk in flour to make a dark roux (cooked flour and fat paste) until nutty brown.
- 4
Slowly whisk the strained broth into the roux so no lumps form.
- 5
Add the crushed tomatoes and return the shredded turtle meat to the pot.
- 6
Simmer for 20-30 minutes. Season with salt and pepper.
- 7
Stir in the dry sherry right before serving.
- 8
Top each bowl with chopped hard-boiled egg and a lemon slice.
Chef's tips
Simmer the turtle meat gently over low heat. It is naturally tough and needs long cooking to become tender.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Rushing the simmer, which leaves the meat tough
- •Adding the sherry too early and cooking off its flavor
Serving suggestions
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