Recipes > Soup > Turtle Soup > Green Turtle Soup

Green Turtle Soup


  • 1 can of green turtle
  • 1 quart of water
  • 12 pepper-corns
  • 6 whole cloves
  • 2 small sprigs of parsley
  • 2 small sprigs of summer savory
  • 2 small sprigs of sweet marjoram
  • 2 small sprigs of thyme
  • 2 bay leaves
  • 2 leaves of sage
  • 1 large onion
  • 1 slice of carrot
  • 1 slice of turnip
  • 1 stalk of celery
  • 2 large tablespoonfuls of butter
  • 2 tablespoonfuls of dry flour
  • salt
  • pepper


Separate the green fat from the other contents of the can, cut into dice and set aside.

Put water with the remainder of the turtle; add pepper-corns, cloves, parsley, summer savory, sweet marjoram and thyme, bay leaves, sage. Have the herbs tied together.

Put onion, carrot, turnip, and celery, cut fine, into a pan, with butter. Fry fifteen minutes, being careful not to burn. Skim carefully from the butter and put into the soup.

Now, into the butter in which the vegetables were fried, put flour, and cook until brown. Stir into the soup; season with salt and pepper and let simmer very gently one hour.

Strain, skim off all the fat and serve with thin slices of lemon, egg or force-meat balls, and the green fat. The lemon should have a very thin rind; should be put into the tureen and the soup poured over it. Cooking the lemon in this or any other soup often gives it a bitter taste.

If the soup is wished quite thick, add a tablespoonful of butter to that in which the vegetables were cooked, and use three tablespoonfuls of flour instead of two.

Many people use wine in this soup, but it is delicious without. In case you do use wine there should not be more than four tablespoonfuls to this quantity.

If you desire the soup extremely rich, use a quart of rich soup stock.

The green turtles are so very large that it is only in great establishments that they are available, and for this reason a rule for preparing the live turtle is not given. Few housekeepers would ever see one. The cans contain not what is commonly called turtle soup, but the meat of the turtle, boiled, and the proper proportions of lean meat, yellow and green fat put together. They cost fifty cents each, and a single can will make soup enough for six persons.


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