Charles Brongers Louisville Turtle Soup

Ingredients

• 3 large onions, quartered
• ½ cup green peas
• 1 hard-cooked egg
• ¼ cup all-purpose flour
• ½ cup fresh green beans
• ½ lemon, seeds removed
• 1 gallon water
• + 17 more ingredients
• • 2 carrots, scraped and cut into 2-inch pieces
  • 2 teaspoons whole allspice
  • 2 pounds turtle meat
  • Lemon slices
  • ¼ pod hot red pepper
  • 2 ounces tomato paste
  • 3 stalks celery, cleaned and cut into 3-inch pieces
  • Hard-cooked egg slices
  • 2 medium potatoes, peeled and quartered
  • ½ cup catsup
  • 1 (14 1/2-ounce) can whole tomatoes, undrained
  • ¼ teaspoon pepper
  • ½ cup whole kernel corn
  • ½ cup shredded cabbage
  • ½ cup claret or other dry red wine
  • 1 teaspoon salt
  • 1 teaspoon sugar

Combine turtle meat, salt, pepper, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours. Remove meat, and strain broth through several layers of damp cheesecloth; return broth to stock pot, and set meat aside. Place flour in a small heavy skillet; cook over m...

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