Turtle Soup

3 lb’s boneless turtle meat
5 bay leaves
1 tbsp salt
2 tsp white pepper
1 3/4 tsp garlic powder
1 3/4 tsp ground red pepper
1 1/2 tsp onion powder
1 1/2 tsp ground thyme
1 tsp dry mustard
1 tsp black pepper
1 tsp dried basil
1/2 tsp cumin
4 tbsp unsalted butter
4 tbsp margarine
1/2 lb finely chopped spinach
2 cup finely chopped onion
1 cup finely chopped celery
3 1/2 cup tomato sauce
2/3 cup flour
1 tsp minced garlic
11 cups broth (vegtable stock works well)
1 cup lightly packed fresh parsley

Combine the bay leaves, salt, white pepper, garlic powder, red pepper, onion powder, thyme, mustard, black pepper, basil, and cumin together. Set aside.

Chop the turtle meat into bit size pieces.

In a large dutch oven, melt the butter and margarine over medium heat. Add the meat and cook for 5 minutes.

Add the seasoning, spinach, onion and celery. Cook for 15 minutes.

Add the tomato sauce and cook 15 minutes.

Add flour and garlic. Stir.

Add 9 cups of broth and cook for 1 hour.

Chop the parsley and add to the soup along with the last 2 cups of broth.

Cook 10 more minutes.

Serve and Enjoy!

Submitted by Scott Fuqua

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