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Turtle Soup

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. Tea
  2. Carrot
  3. Madeira
  4. Beefsteak
  5. Sturgeons
  6. Shrimps
  7. Stock
  8. Cut
  9. Salt
  10. Beef
  11. Oxtail
  12. Leek
  13. two spoons of cold water
Contains CrustaceansFishSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

  2. Shrimp High in phosphorus · High in copper · High in protein · +1

    High in phosphorus · 214 mg per 100 g, 31% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in protein · 20 g per 100 g, 95% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of omega-3 fatty acids (EPA and DHA) · 61 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Nutrients per 100 g of “Crustaceans, shrimp, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Turtle is found all prepared as preserved in trade.
  2. Contents of a box will be mixed with a 2 1/2 pts good beef stock and added also infusion of turtle herbs, in madeira, as it is said for the Oxtail.
  3. Mix a little of this soup with two little spoons of arrow-root, mixed in cold with some stock.
  4. Turtle is cut in pieces and added to this very well seasoned stock, gelatinous and perfumed.
  5. Garnish with little quenelles.
  6. The Beef-Tea.
  7. — Concentrated stock, principally used for invalids and for convalescents.
  8. Grossly hash 12 or 14 ozs slice or raw beefsteak, well meagre.
  9. Introduce this flesh in a bottle, add the white of a leek and a little carrot, all cut in dice, a little pinch of salt and two spoons of cold water.
  10. Well cover the bottle and place in a marmite of cold water, in order to be bathed, then let it boil and cook in bain-marie 3 hours.
  11. About a cup of very strong stock will be obtained and will be passed to a fine strainer.
  12. Little porcelain marmites, special for this use, are found in the trade and are called ‘‘ American marmites ” Nota.
  13. — The stocks shown above are also made in England with crabs, shrimps, eels, sturgeons, oysters, beef-cheeks, rabbit, game, pigeon, vealfoot, kidneys, etc.
  14. Foreign soups |!)

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve