Makes 4 servings

• 2 lbs boneless turtle (or oxtail) meat
• 3 cups water
• 1 medium onion, quartered
• 1 celery stalk, coarsely chopped
• 1/2 large bell pepper, coarsely chopped
• 2 bay leaves
• 1/4 tsp cracked black pepper
• 1 tsp minced garlic

Combine above ingredients in a 4-qt pot.
Bring to boil, lower heat to medium and simmer for 1 hour & 15 minutes.
Drain stock through strainer, reserving stock in bowl.
Allow meat to cool, then separate from rest of ingredients, discarding everything but the meat.
Coarse chop the meat and set aside.

• 2 Tbsp butter
• 1 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 2 Tbsp minced garlic
• 1 tsp dried thyme
• 2 Tbsp tomato paste
• 1 14 oz can diced tomatoes

Heat butter in pot, add onions, celery, bell pepper and garlic.
Saute for 10 minutes over medium heat.
Add thyme, tomato paste and diced tomatoes and continue to cook until water from tomatoes evaporates.

• 1 8oz can tomato sauce
• 5 cups reserved stock
• 1/2 cup red wine
• 1/4 cup dry sherry
• 1 tsp salt
• 1 tsp hot sauce
• 1/4 tsp cracked black pepper
• 2 bay leaves
• 2 Tbsp Worcestershire sauce

Add above ingredients.
Cover pot and simmer for 30 min over medium heat.

• 2 Tbsp butter
• 3 Tbs flour
• 1/4 cup minced parsley
• 1/4 cup minced green onions
• 2 boiled eggs, peeled & chopped
• 4 Tbsp dry sherry

In small saute pan heat butter over medium heat until melted. Remove from heat and stir in flour until completely blended.
Whisk roux into soup and allow soup to simmer for 1 minute until blended and soup thickens slightly.
Add meat,cover pot and cook for additional 30 minutes, stirring occasionally.
Mince boiled eggs and set aside.
Stir parsley and green onions into soup.
Divide soup between 4 bowls and top each with minced egg and 1 Tbsp dry sherry.