Ingredients:

¼ cup garlic, chopped
1 bay leaf
½ medium yellow onion, diced
1 tbsp. basil
¼ cup celery, diced
1 tbsp. parsley
1 bell pepper, diced
1 tbsp. oregano
1 pound turtle meat, minced
1 tsp. thyme
1 cup Sherry
1 tbsp. Tony’s
¼ tsp. cumin
1 can tomato sauce
½ lemon, juiced and strained
4 ounces butter
2 eggs, hard boiled and chopped
1/3 pound flour plus 2 tbsp.
¼ tsp. cayenne
1 quart water
black pepper to taste
4 ounces chopped spinach
1 tbsp. granulated garlic
¼ cup beef base

Make a dark rich roux with melted butter and flour. The roux needs to be the consistency of peanut butter but a little darker. Set roux aside and sauté meat and veggies adding spices to the mix. Sauté until the onions and the meat are cooked. Add in tomato sauce, then water and beef base. Let cook until boiling adding in your roux to give it a slight thickness and color, add in sherry, lemon juice and chopped eggs. Let cook for another thirty minutes to an hour so that all the ingredients blend well and your roux is cooked into the soup. Serves 10.