5 lbs. turtle meat
8 onions, chopped
2 sweet peppers, chopped
2 stalks celery
2 cans tomato paste
2 cans tomato sauce
2 cans Rotel tomatoes
1/2 bottle Claret or Sherry wine
Shallots or green onions to taste
Parsley
1 lemon, cut fine
1 tsp. thyme, whole allspices
1 tsp. cloves
2 bay leaves
1/2 bottle Worcestershire sauce
Salt and pepper to taste

Fry turtle meat or cook in microwave oven to seal meat. Make a large roux (2 cups oil and 2 cups flour). Add onions, celery, peppers, etc. to roux and brown. Add water to fill soup pot. Add turtle meat, spices, etc. and boil for 2-3 hours. Just before serving, add wine.

Boil 2 or 3 hard boiled eggs and place on table. Eggs may be sprinkled on top of soup if desired. Makes a large portion and can be frozen.