Tasty Turtle Soup: Choosing The Right Turtle For Your Dish

can you make turtle soup with any turtle

Turtle soup is a soup or stew made from the meat of turtles. It gained popularity in England in the 1750s but declined rapidly about 150 years later due to overfishing. It is considered a delicacy and has a rich flavour. While you can make turtle soup with any turtle, it is important to note that eating the flesh of some marine turtles can cause a rare but possibly lethal type of food poisoning called chelonitoxism.

Characteristics Values
Can you make turtle soup with any turtle? Yes, but turtle meat is very tough to come by.
Turtle soup variations Mock turtle soup, Creole turtle soup, classic turtle soup, snapper soup, bookbinder soup, etc.
Turtle soup ingredients Turtle meat, vegetables (onion, celery, garlic, green bell pepper), stock, tomato puree, eggs, lemon juice, Worcestershire sauce, etc.
Turtle soup cooking process Brown the turtle meat, add vegetables and stock, make a roux, add seasonings and eggs, simmer, serve.
Turtle soup taste Turtle meat has no characteristic taste on its own, so the flavour depends entirely on seasoning.

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Turtle soup is a delicacy, with the meat having no distinct taste of its own

Turtle soup is considered a delicacy, with the earliest English recipes for the dish dating back to the 1700s. It was a favourite meal of early American presidents and was even immortalised by Jules Verne in his 1873 novel, "The Mysterious Island".

The taste of turtle meat is often described as a cross between veal and lobster, with a meaty, beefy flavour. However, the taste of turtle soup is largely dependent on the seasoning used, as the meat itself has no distinct taste. Chef David Gooch describes the flavour as a cross between pork and alligator, while others have likened it to goat, chicken, fish, shrimp, beef, or goat.

The texture of the meat is also said to be unique, with a mouthfeel similar to alligator or squid. The meat is also versatile, with applications in various cuisines such as Cajun, Chinese, Peruvian, and Caribbean.

The popularity of turtle soup in England during the 1700s and 1800s led to overfishing and a decline in the green sea turtle population. As a result, the soup became extremely expensive, and mock turtle soup, made from other gelatin-producing meats, became a popular substitute. Today, turtle meat is still considered a delicacy, but it is also controversial due to the impact of its consumption on turtle populations and ecosystems.

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The soup is gelatinous when cooled, with a rich flavour and silky texture

Turtle soup is a gelatinous dish with a rich flavour and silky texture. The gelatinous texture is a result of the turtle meat's unique properties, which cause the broth to thicken upon cooling. The flavour of the soup is heavily influenced by the seasonings used, as turtle meat has a mild taste.

The soup's preparation involves browning the turtle meat and then simmering it with vegetables, seasonings, and a roux. The lengthy cooking process, often lasting several hours, contributes to the development of the soup's rich flavour and silky texture. The turtle meat is typically diced or pulled, rather than ground, ensuring a desirable mouthfeel.

The soup's consistency is adjusted by adding turtle broth, with the ideal thickness falling between that of water and gravy. The final product is a hearty, flavourful dish that is often served with a salad, fresh bread, or rice.

Turtle soup has a long history, dating back to the 1700s in England, where it was considered a delicacy. Over time, it has evolved and spread to different parts of the world, with variations like Creole turtle soup in New Orleans and snapper soup in the United States.

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It is difficult to source turtle meat, but it can be found in some Asian markets and farmers' markets

Turtle soup is made from the meat of turtles and is considered a delicacy in many cultures. While it is difficult to source turtle meat, it can be found in some Asian markets and farmers' markets.

In the United States, the common snapping turtle has been the principal species used for turtle soup, and the soup is sometimes referred to as bookbinder soup, snapper turtle soup, or snapper soup. Some US-based companies, such as Exotic Meat Market, sell snapping turtle meat online.

Turtle meat is also available in some Asian markets, particularly in China and other Southeast Asian countries, where it is a part of traditional cuisine and medicine. However, it is important to note that there have been reports of animal cruelty in some of these markets, with live turtles being sold and mutilated to demonstrate their freshness.

Louisiana is a leading exporter of both wild-caught and captive-bred turtles, and US turtle farms primarily produce turtles for the pet trade or to supply Asian turtle farms. While it is challenging to find turtle meat, those seeking it can try specialty butchers, Asian markets, or online sources.

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Mock turtle soup is made with gelatinous meats like calf's head, beef or turkey

Mock turtle soup is a dish that was created in England in the mid-18th century as an imitation of green turtle soup. The original dish used turtle meat, but as turtles were overhunted almost to extinction, an alternative was needed. Mock turtle soup is made with gelatinous meats like calf's head, calf's feet, and calf's brains to duplicate the texture and flavour of the original's turtle meat. It can also be made with beef, ground beef, or turkey.

Calf's head soups were known in England before the importation of turtles began. In the mid-18th century, Hannah Glasse's recipe in the 1758 edition of 'Art of Cookery' used calf's head to extend the turtle meat, as it had a similar gelatinous texture. Later, she left out the turtle meat altogether but still served the soup in a turtle shell. In later editions of her book, she left out the turtle shell as well.

In the United States, mock turtle soup eventually became more popular than the original dish and is still popular in Cincinnati. It was considered a delicacy and was often served at fancy restaurants. It was offered on upmarket tables at the Waldorf-Astoria, The Plaza, and the St. Regis, and in the pages of the White House's 1887 cookbook.

In the early 20th century, the soup was commonly served as a free lunch in the German saloons of Over-the-Rhine in Cincinnati for customers purchasing beer. As of 2021, it was still seen on local menus and at butcher shops, festivals, and sporting events.

The dish is typically made with ground beef or ground turkey to replicate the texture and flavour of turtle meat. Other ingredients include ginger snaps or flour, onion, Worcestershire sauce, hard-boiled eggs, sherry wine or vinegar, bay leaves, tomato paste, and hot sauce.

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Turtle soup, also known as terrapin soup, is made from the meat of turtles. It gained popularity in England in the 1750s, with the first turtle soup in London attributed to Samuel Birch, who spiced the dish with lemons and cayennes. It quickly became a fashionable and exotic delicacy, ranking alongside caviar. Lord Dudley stated, "Of British soup, turtle always takes precedence in the list of honour".

The dish was served at civic dinners and was never absent from the London Lord Mayor's Day Banquet between 1761 and 1825. It was also a favourite of the elite Hoboken Turtle Club, whose members included Aaron Burr and Alexander Hamilton.

However, the popularity of the dish led to overfishing, and by the mid-19th century, the green turtle population had plummeted, causing the price of the soup to rise. Isabella Beeton noted in 1861, "This is the most expensive soup brought to the table". Mock turtle soup, made from calf's head, became a popular and more economical substitute.

By the mid-20th century, the fashion for turtle soup had declined, and it had largely disappeared from menus by the 1960s. This was due to a combination of factors, including the degradation of the turtle's habitat, the rise of indoor plumbing, and a shift in tastes away from variety towards chicken, pork, and beef.

Frequently asked questions

Turtle soup is a soup or stew made from the meat of turtles. It gained popularity in England in the 1750s and was considered a symbol of luxury and exoticism.

Turtle meat has no characteristic taste of its own, so the flavour of turtle soup depends entirely on the seasonings used.

Eating the flesh of some marine turtles can cause a rare but possibly lethal type of food poisoning called chelonitoxism.

Turtle meat can be difficult to come by. It is available in some Asian markets, farmers' markets in certain regions, and online.

Alligator, frog legs, chicken thighs, pork shoulder, and clams can be used as substitutes for turtle meat in the soup.

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