STORIES THE VIEW UPSTREAM By: Keith 'Catfish' Sutton Grandma's New Jersey-Style Turtle Soup Recipe This warm and flavorful turtle soup recipe will make you feel like you're right at home at Grandma's! Caught a snapping turtle and not sure what to do with it? Follow this turtle recipe to turn it into a delicious soup. (Keith Sutton photo) Serves: 8 to 12 Prep time: 30 minutes Cook time: 10 minutes Total time: 6-8 hours Ingredients: 2 ½ sticks unsalted butter, divided 1-2 pounds turtle meat, cut into ½-inch cubes 1 cup minced celery 1 cup chopped onion 1 ½ teaspoons minced garlic 3 bay leaves 1 teaspoon oregano ½ teaspoon thyme ½ teaspoon freshly ground black pepper 1 ½ cups tomato purée 1 quart beef stock 1 tablespoon each salt and black pepper ¾ cup all-purpose flour ½ cup lemon juice 3 tablespoons minced fresh parsley Dry sherry Directions: 1. In a 5-quart saucepan, melt ½ stick of butter and add turtle meat. Cook over high heat until the meat is brown. 2. Add celery, onion, garlic and seasonings; cook until vegetables are transparent. 3. Transfer to a large Crock-Pot and stir in tomato purée, beef stock, salt and pepper. Cook on low 6 to 8 hours. 4. Make a roux by melting the remaining 2 sticks of butter in a cast-iron skillet. Add flour a little at a time and cook, stirring constantly, over medium heat until the roux is light brown. 5. Stir roux into soup in Crock-Pot and continue cooking on low heat until soup is smooth and thickened. Add lemon juice and parsley. 6. At the table, add 1 teaspoon sherry to each soup plate before serving.