Turtle soup

From WikiMD.org
Jump to navigation Jump to search

Turtle Soup

Turtle soup (/ˈtɜːr.təl suːp/) is a soup made from the flesh of turtles. The dish is considered a delicacy in some cultures and has a long history in culinary traditions around the world.

Etymology

The term "turtle soup" is derived from the English words "turtle", which comes from the French tortue, and "soup", which comes from the Old French soupe. The dish itself, however, has origins in various global cuisines, including Chinese, Creole, and American.

Preparation

Turtle soup is traditionally made by simmering turtle meat, often from the snapping turtle, in a pot with various vegetables and spices. The soup may also include other ingredients such as sherry or hard-boiled eggs. The exact recipe can vary greatly depending on the region and personal preference.

Cultural Significance

Turtle soup has been a part of various culinary traditions for centuries. In the United States, it was a staple of Creole cuisine in New Orleans. In Asia, particularly in China and Singapore, turtle soup is considered a delicacy and is often served at special occasions or expensive restaurants.

Health Benefits and Concerns

Turtle meat is high in protein and low in fat, making it a nutritious choice for those seeking a lean source of protein. However, there are ethical and environmental concerns associated with the consumption of turtle soup, as many species of turtles are endangered or threatened. Additionally, there are potential health risks associated with consuming turtle meat, including the risk of salmonella infection.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski