This throwback Thursday it’s time to talk turtle. In particular, turtle soup.
Chef to Watch Nathan Gresham (CTW – ’11) works the traditional and the playful side of Louisiana cuisine at Beausoleil Restaurant in Baton Rouge, Louisiana. His recipe for turtle soup sticks mainly to tradition, with fresh turtle meat, a good dark roux, healthy spicing, and a solid pour of sherry to top it all off. Chef Gresham’s turtle soup recipe is below.
In this 2015 interview with Louisiana Cookin’ magazine, Chef Gresham explains his history with turtle soup, how to take the gaminess out of turtle, and his dry, oven-baked roux:
Q: Tell us about your first turtle soup experience.
A: I didn’t grow up eating turtle soup, or turtle meat, but when I was 18 I worked at a restaurant back home in Mississippi called Anthony’s Market. The chef there trained in New Orleans, and he served mock turtle soup. It had all the flavors and the technique of turtle soup, but they used ground pork instead of turtle. Then, when I started working with Chef Brian Landry at Galatoire’s Bistro in Baton Rouge, I got a real appreciation for turtle soup. I made it often, and that’s where I got a feel for it, and we also made it in culinary school.
Q: What makes a great turtle soup?
A: I’m a huge fan of finely ground turtle meat. I don’t really like big chunks of turtle because the meat kind of shreds when it’s cooked. And you’ve got to have a dark, dark roux, a lot of seasoning, a lot of citrus juice, and I put lots of sherry in it, which is traditional. I also add a little more sherry tableside.
Q: What makes your turtle soup unique?
A: The main difference is the way I do my roux. Instead of doing it on the stovetop, I make a dry roux in the oven. Then I’ll brown the turtle meat, season it. Over the years I’ve tweaked the seasoning to get it just right. Once you add the soup, you need to stir it for a few minutes to get the flour completely incorporated; then I add the tomatoes and stock.
Q: Outside soup, what are some of your favorite ways to use turtle?
A: Turtle meat also makes a great sauce piquant, smothered in tomato gravy with rice. Turtle grillades, with the meat braised down and served over creamy stone-ground grits, would be good, too.
Q: What’s the first thing home cooks need to know about cooking with turtle?
A: You need to have a good purveyor because the meat must be very fresh; clean it well, getting the fat and sinew off of it. Turtle meat can be somewhat gnarly to look at, which is why I grind it up. Sometimes I’ll soak the meat overnight in milk to make the flavor a little milder.
Q: What flavors pair best with turtle and turtle soup?
A: My turtle soup goes well with a big bold wine, like a Burgundy. Also, the soup’s flavor keeps getting better over four or five days, if you can wait that long.
- 1 pound deboned turtle meat
- 2 tablespoons olive oil
- 2¼ teaspoons dried thyme
- 1½ teaspoons dried oregano
- ½ teaspoon ground clove
- 1 teaspoon chile powder
- 2 onions, finely diced
- 1 stalk celery, finely diced
- 2 green bell peppers, finely diced
- 2 tablespoons minced garlic
- ½ teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper
- 1½ teaspoons dried basil
- 2 bay leaves
- 2 tablespoons paprika
- 2 cups Dark Flour (recipe follows)
- 1 cup red wine
- 4 cups crushed tomatoes
- 2 cups sherry
- 2 quarts chicken stock
- 3 hard-cooked eggs, peeled and diced
- ½ cup fresh lemon juice
- ½ cup chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper to taste
- Sherry, to serve
- Lemon wedges, to serve
- French bread, to serve
- Garnish: chopped fresh parsley
- Cut turtle meat into 1-inch pieces, cleaning away any tendons or fat. Grind meat with a grinder fitted with a small die.* In a large Dutch oven, add olive oil, and heat over medium heat. Add turtle meat, and cook until browned. Add thyme, oregano, clove, and chile powder, and cook for 2 minutes.
- Add onion, celery, bell pepper, garlic, allspice, cumin, coriander, red pepper, basil, bay leaves, and paprika, and cook until the vegetables are tender. Turn off heat, and add Dark Flour, stirring very well. Add red wine, tomato, and sherry, and stir until combined.
- Turn heat back on, and stir well. Add chicken stock, and bring to a boil; reduce heat, and simmer. Add egg, lemon, parsley, salt, and pepper, and simmer 1 hour; adjust seasoning to taste.
- Divide soup among serving bowls, and garnish with parsley, if desired. Serve with sherry, lemon, and French bread, if desired.
- A food processor may be used; pulse meat until finely ground.
- By Nathan Gresham
- 2 cups all-purpose flour
- Preheat oven to 350°. In a rimmed baking sheet, add 2 cups all-purpose flour. Bake, stirring occasionally, until browned and nutty. Use immediately, or let stand until cool and store up to 1 month in a sealed container.