Turtle Soup

Ingredients

• 1.3 pounds goat meat 
• 4.5 cups water 
• 2 medium onion 
• 1  bay leaves 
• 0.3 teaspoon ground pepper 
• 1.3 teaspoons salt 
• 5 tablespoons butter cubed
• 0.3 cup flour all-purpose
• 3 tablespoons tomato purée 
• 3 tablespoons worcestershire sauce 
• 0.3 cup chicken broth 
• 2 large hardboiled eggs chopped
• 0.3 cup juice of lemon 
• 1 serving parsley fresh chopped

Equipment

• sauce pan
• whisk
• slotted spoon

Directions

1. 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.
2. 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.
3. Add flour; cook and stir until bubbly and lightly browned.
4. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce.
5. Simmer, uncovered, for 10 minutes.
6. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through.
7. Garnish with parsley if desired.