Turtle Soup

Apparently the soup made by the restaurant in Long Island in the early 1960’s was a type of Turtle Soup. The chef was from Maryland.

It was in the vicinity of the South Fork? North Fork? In the early 1960’s.

Here’s a recipe:

Uncle Lenny’s Turtle Chowder

• 4 Tbsp. butter

• 2 lbs turtle meat cut into chunks

• 1 red onion peeled and diced

• 2 cups of chopped green onions

• 1 cup chopped fresh parsley

• 2 bay leaves

• 3 cups tomato sauce

• 3 sprigs of thyme

• 1 cup Chardonnay

• 1 cup lemon juice

• 2 quarts beef consommé

• 1 cup flour

• 3/4 cup water

• 2 potatoes chopped into cubes

• 2 carrots chopped into cubes

• 1 Tbsp. black pepper

Directions:

1. Melt butter over medium-high heat and add to cook until red onions are translucent.

2. In separate skillet cook turtle meat until it’s turned in color, which usually takes about five minutes to ten minutes.

3. Meanwhile you want to add flour to the onions. Cook together for about three minutes, stirring constantly.

4. Add beef consommé to onions. Reduce heat after brought to a soft boil.

5. Add potatoes and carrots to the beef consommé and onions. Make sure heat is medium-low and cover.

6. Once turtle is cooked add water, pepper, thyme, parsley and bay leaves to turtle. Let simmer on low heat for five minutes.

7. Mix the two together into a dutch oven, scrapping out all contents. Add tomato sauce, Chardonnay, lemon and green onions. Simmer on medium-low heat for 40 minutes or until vegetables are soft.

8. Remove thyme sprigs and bay leaves.

9. Serve in tureen with two fresh parsley sprigs on top for garnish.