There used to be a Commander’s Palace in Las Vegas.  All year long I would dream of another bowl of turtle soup at Commander’s Place on Easter Sunday.  Commander’s Place turtle soup is heaven to my palate.  Below find my turtle soup, it’s not heaven, BUT I think it’s a thick, rich, tasty, exotic turtle soup.

Caouane (pronounced cow Ann) Soup 

1 1/2 cup red onions, chopped, 1 1/2 sticks thebutter, 1 cup self-rising flour, 3 bay leaves, 3 celery stalks, diced, 4 garlic cloves, peeled and minced, 1/4 cup green bell pepper, diced, 2 pounds turtle meat, cut in 1-inch cubed, 1 (18 oz.) can crushed tomatoes, 2 (14.5 oz.) cans beef broth,  1 cup sherry, 3 tablespoons Worcestershire sauce, 2 lemons juiced, 1/8 teaspoon allspice, 3 garlic cloves, minced, 1/8 teaspoon ground cumin, 1 1/2 teaspoon ground basil, 1 1/2 teaspoon ground thyme, 1 teaspoon ground oregano,  1/2 pound fresh spinach, coarsely chopped, 1/2 cup flat leaf parley, roughly chopped, 6 hard-boiled eggs, chopped

Melt 4 tablespoons butter in a large heavy pot.  Add salt, and pepper cook for 2-3 minutes.  Add the onions, celery, garlic, bell peppers, thyme, oregano, and bay leaves, cook for 20-25 minutes.  Add the stock to the pot, increase the heat bring to a boil. Reduce heat to a simmer, cook uncovered, for 30 minutes.  Some oil will float to the top, skim that off.  While the pot is cooking, make up the roux.  Get out a cast iron skillet, add the remaining butter to the skillet and melt.  Add the flour, a little at a time,, whisk for 3-5 minutes or until the roux is the color of peanut butter. Gradually add the roux to the soup, continue to whisk to ensure there are no lumps.  Continue to cook on a simmer for another 20-25 minutes.  Add the sherry, hot sauce and Worcestershire sauce, stir together.  If any fat or form comes to the top skim it off.  We are almost through, add the lemon juice, parsley, spinach, and eggs, continue to cook for another 12-15 minutes. Taste, adjust the seasoning as needed.