Quick Turtle Soup
A straightforward and savory soup made with diced turtle meat, gently browned with onions and simmered in a flavorful chicken broth. This quick recipe is finished with a touch of fresh parsley and a bright slice of lemon for a classic presentation.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gturtle meat, parboiled and cut into small dice
- 3 tbspbutter
- 1 pcsyellow onion, chopped
- 360 mlchicken broth
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 1 tbspparsley, freshly chopped
- 1 pcslemon, thinly sliced
Equipment
pot · ladle · spoon · cutting board · knife
The method
Step by step
- 1
Melt the butter in a medium pot or Dutch oven over medium heat.
About 2 min
- 2
Add the diced turtle meat and cook, stirring occasionally, until it is lightly browned on all sides.
About 5 min
Cook’s note: Don't overcrowd the pot; brown the meat in batches if necessary to ensure it sears rather than steams.
- 3
Add the chopped onion to the pot and sauté until it becomes soft and translucent.
About 5 min
- 4
Pour the chicken broth into the pot, scraping the bottom with a spoon to release any flavorful browned bits.
About 1 min
- 5
Season with salt and black pepper, then bring the mixture to a gentle simmer.
About 2 min
- 6
Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes to allow the flavors to meld together.
About 10 min
Cook’s note: Avoid a rapid boil, as a gentle simmer will keep the turtle meat tender.
- 7
Ladle the hot soup into bowls and garnish with fresh parsley and a thin slice of lemon before serving.
About 1 min
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Reheat gently in a saucepan over medium-low heat until warmed through.
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