Turtle Soup In a heavy pot, brown diced turtle meat (or beef/veal as a substitute) in butter. Add ch...

Turtle Soup
In a heavy pot, brown diced turtle meat (or beef/veal as a substitute) in butter. Add chopped onion, celery, carrot, and garlic, cooking until softened. Stir in flour to make a light roux, then slowly whisk in beef or chicken stock. Season with bay leaf, thyme, cloves, and a dash of Worcestershire sauce. Simmer until the meat is tender and the broth thickens, about 1–2 hours. Finish with a splash of sherry and garnish with chopped parsley and hard-boiled egg if desired. Serve hot with crusty bread.