Cajun/Creole · soup

Turtle Soup

Name: Turtle Soup
Prep time: 34 min
Total time: 5 h 34 min
Cuisine: Cajun/Creole
Ingredients: 1 1/2 lbs snapping turtle meat (or veal as substitute); 1/2 cup dark roux; 1 large onion, diced; 3 stalks celery, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 3 hard-boiled eggs, chopped; 1/2 cup dry sherry; 2 tbsp Worcestershire sauce; 2 tbsp lemon juice; 2 tbsp Cajun seasoning; 1/4 cup parsley, chopped; 4 green onions, sliced

Turtle Soup reads umami 4.8, citrus 4.7 and sourness 4.6 on Palate's 0–10 flavor X-ray — a Cajun/Creole soup, about 5 hr 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.7 / 10
Sweet & Fruity — 4.4 / 10
Sour & Bright — 6.1 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 3.8 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 4.8 · Citrus 4.7 · Sourness 4.6 · Allium 3.8 · Sweetness 3.6 · Richness 3.4 · Salinity 3.3 · Marine & Briny 3.0 · Herbaceous 2.9 · Fruity 2.7 · Funk & Ferment 2.3 · Warm Spice 1.7 · Nutty 1.4 · Floral 1.3 · Bitterness 1.3 · Heat 1.2 · Earthy 1.2

What's in it (14)

1 1/2 lbs snapping turtle meat (or veal as substitute)
1/2 cup dark roux
1 large onion, diced
3 stalks celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes
3 hard-boiled eggs, chopped
1/2 cup dry sherry
2 tbsp Worcestershire sauce
2 tbsp lemon juice
2 tbsp Cajun seasoning
1/4 cup parsley, chopped
4 green onions, sliced

Time & effort: about 5 hr 34 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 76.7 kcal, 7.8 g protein, 1.8 g fat, 7.3 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (2 steps)

Brown turtle meat in a heavy pot, remove, and make a dark roux in the drippings. Sauté the trinity and garlic in the roux, add tomatoes, stock, Worcestershire, and turtle meat, and simmer for 1.5 hours.
Season with lemon juice and Cajun spice, stir in chopped hard-boiled eggs and parsley, and serve in warm bowls with a server-side splash of dry sherry.

Dishes with a similar flavor shape

Lemon-Dill Greek Baked Cod — Greek
French-Style Shrimp Salad — French
Greek Baked Shrimp with Tomatoes and Feta — Greek
Shrimp Saganaki with Feta and Tomatoes — Greek
Mediterranean Baked Cod with Tomatoes and Feta — Mediterranean

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.