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Cayman Turtle Soup Recipe (Sopa de Tortuga)
Serves 4-6
INGREDIENTS
3 lbs farm-raised Green sea turtle steak, cut into small pieces
Mix in some (locally called Calipee)
8 Cups water
4 Bay leaves
2 lbs. Irish Potatoes, peeled and diced
1 lb. carrots, peeled and diced
1 cup chopped onions
6 stalks celery, cut into medium dice
3 cloves garlic, minced
1 tablespoon dried thyme,
1 cup whole canned tomatoes, crushed
Salt and pepper to taste
1 cup all-purpose flour
2 tablespoons water
1 stick butter
2 quarts of veal stock
To remove the skin from the Fins/Flipper/Calipee
Heat a pot of boiling water and drop one piece at a time. With a fork make sure you get each side submerged in the boiling water for at least 5 – 6 seconds. Remove a fin and if you can handle heated peel away the skin with a paring or manageable knife. Then after peeled cut vertically into bite-sized pieces.
Directions
In a large soup pot over medium to high heat, add turtle meat, water and bay leaves, thyme and stir well. Cook for about 20 to 30 minutes. Add vegetables, potatoes, onions, celery, garlic, and peppers, constantly stirring and simmer until vegetables are tender. Add stock, bring to a boil, and simmer for 30 minutes. Season, to taste, with salt and pepper. Skim any fat that comes to the top.
While Stock is simmering, make the roux. In a small saucepan, melt butter over medium heat and slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).
Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on the bottom. Simmer and skim any fat or foam that comes to the top. Add tomatoes and return to a simmer.
