turtle soup

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The recipe for this classic preparation—spiked here with warm spices and dried anise-like herbs to contrast the mild gaminess of the turtle meat—comes from chef Bill Smith of Crook’s Corner in Chapel Hill, North Carolina, and is finished with old-school garnishes like hard-boiled eggs and a splash of sherry. If you can’t find turtle meat, boneless veal shoulder makes a fine substitute. Freeze the turtle and beef for 20 minutes to make cutting easier. ~ Saveur

Get the recipe HERE

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