Turtle Soup

Ingredients

• 3  bay leaves 
• 0.3 cup bell pepper chopped
• 0.5 cup butter 
• 0.8 teaspoon ground pepper 
• 0.3 cup celery chopped
• 0.5 teaspoon thyme dried
• 0.5 cup sherry dry
• 0.5 cup flour 
• 2 tablespoons garlic minced
• 0.5 cup spring onion chopped
• 2 tablespoons spring onion chopped
• 2 tablespoons hardboiled eggs chopped
• 4  hardboiled eggs finely chopped
• 3 tablespoons juice of lemon fresh
• 1.5 lbs goat meat 
• 1.5 cups onion chopped
• 0.3 cup parsley chopped
• 2.8 teaspoons salt 
• 2 tablespoons shallots minced
• 1 cup tomatoes chopped
• 6 cups water 
• 0.5 cup worcestershire sauce 

Equipment

• sauce pan
• slotted spoon

Directions

1. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.Bring to a boil.Skim off any foam that rises to the top.Reduce heat to medium and simmer for 20 minutes.With a slotted spoon transfer the meat to a platter.
2. Cut the meat into 1/2 inch dice and reserve the liquid.In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux.
3. Add the onions, shallots, bell peppers and celery.Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
4. Add the bay leaves, thyme and garlic, cook for 2 minutes.
5. Add the tomatoes and the turtle meat.Cook for 5 to 6 minutes stirring occasionally.
6. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry.Bring to a boil, reduce heat to medium and simmer for 10 minutes.
7. Add the parsley, green onions, and eggs and simmer for 45 minutes.
8. Garnish with green onions and chopped eggs.