Turtelsuppe

Danish turtle soup
* Serves 8
== Ingredients ==
* 1½ pounds turtle
* ¾ cup melted butter
* 1 medium onion — chopped
* 1 cup celery — chopped
* 6 tablespoons brandy
* 8 tablespoons dry red wine
* 1 teaspoon paprika
* 1 bay leaf
* 6 cloves
* 2 tablespoons flour
* 4 quarts beef stock
* 8 sprigs fresh parsley
* 4 hard-boiled eggs — chopped
* 1 cup white wine
* 6 tablespoons brandy
* 1 teaspoon white pepper
* salt — to taste
== Directions ==
# Buy a cleaned and ready-to-use turtle from a reliable market, or pay such a market to prepare your own catch.
# Cut the turtle meat into small pieces.
# Put the butter in a skillet; add the onion and celery to brown lightly.
# Add the turtle meat and fry 15 or 20 minutes.
# Transfer to kettle.
# Add 6 tablespoons of brandy, flame it and let burn.
# Add the 8 tablespoons of red wine, spices and the flour.
# Mix well.
# Add the stock.
# Let the mixture boil slowly for 4 hours.
# Add the parsley, eggs, white wine and brandy while still hot and blend well.
# Serve at once.
Category:Beef stock and broth Recipes
Category:Brandy Recipes
Category:Celery Recipes
Category:Danish Soups
Category:Hard-boiled egg Recipes
Category:Onion Recipes
Category:Red wine Recipes
Category:Turtle Recipes
Category:White wine Recipes