Hot Chocolate Turtle Soup Recipes
TURTLE SOUP
This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey
Provided by Taste of Home
Time 2h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.
Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 898mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
TURTLE SOUP
Steps:
- Put the chopped chocolate in a mixing bowl. Put the half-and-half and coffee beans in a saucepan and bring to a boil over medium-high heat. Pour over the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth. Add the corn syrup and vanilla and whisk together. Pour through a strainer into a serving pitcher. If you're not serving immediately, chill until serving. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) When ready to serve, heat the caramel sauce in the microwave. Heat the pitcher of chocolate soup in the microwave. Put a scoop of butter pecan ice cream in each of 8 serving bowls and drizzle with caramel sauce. At the table, pour the hot chocolate soup around the ice cream.
- Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.
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