Turtle Soup

5-6 lbs. turtle meat
16 oz. tomatoes, chopped
1 medium onion, chopped
1 Tbsp. basil
1 c. celery, chopped
1 c. carrots, chopped
2 c. potatoes, chopped
Salt to taste

Boil turtle on low heat for one hour in three quarts water. Drain with colander, saving liquid. Let cool and debone and degristle meat, chopping into bite-size pieces. Add all ingredients to liquid except salt. Simmer, covered, until vegetables are tender. Salt to taste.

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