RCI-SP.003.0704.001

Turtelsuppe

Danish turtle soup Serves 8 Turtelsuppe

Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Clean the turtle meat thoroughly and cut into bite-sized pieces, removing any shells or debris. Pat dry with paper towels.
2
Heat the melted butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and celery, sautéing for 5-7 minutes until softened and lightly golden.
6 minutes
3
Add the turtle meat to the pot and cook for 3-4 minutes, stirring occasionally, to lightly brown the surface.
4 minutes
4
Pour in the brandy and dry red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Allow the liquid to reduce slightly for 2-3 minutes.
3 minutes
5
Sprinkle the flour over the mixture and stir well to create a light roux. Cook for 1-2 minutes, stirring constantly to prevent lumps.
2 minutes
6
Gradually pour in the beef stock, stirring constantly to incorporate smoothly. Add the bay leaf, cloves, and paprika, stirring to combine.
2 minutes
7
Bring the soup to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 60-75 minutes until the turtle meat is completely tender and breaks apart easily with a fork.
70 minutes
8
Strain the soup through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract the liquid and flavor. Discard the solids and bay leaf.
5 minutes
9
Return the strained soup to medium heat and pour in the white wine, stirring to combine. Add the second measure of brandy and season with white pepper and salt to taste.
2 minutes
10
Gently fold in the chopped hard-boiled eggs and fresh parsley sprigs, stirring carefully to avoid breaking the egg pieces. Simmer for 1-2 minutes to warm through without boiling.
2 minutes
11
Taste and adjust seasoning with additional salt and white pepper as needed. Serve hot in warmed bowls.

What Makes This Variant Distinct

  • Original variant

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