R'evolution Soups

Question 1

Death by Gumbo

Answer 1

Whole roasted quail stuffed with oysters and rice, poured on with Roux (celery, green onion, tasso, chicken stock, roasted quail wing tips, chopped andouille and bacon.

Question 2

Lobster Onion Bisque

Answer 2

White onions cooked down with butter and cream and puréed and seasoned. Sitting in the bottom of the bowl is butter basted and pan-seared lobster with garlic and thyme, then finished with chives and Rare Tea Cellar Lobster oil (grape seed oil infused with lobster, shallots, carrots and garlic) which has a nice earthy umami flavor and a lovely bright orange hue

UTENSILS: appetizer fork and soup spoon

Question 3

Turtle Soup

Answer 3

Our Turtle Soup utilizes a roux, made by warming canola oil until smoking and then adding flour until brown and smoking. Once roux is finished, onions are added and caramelized along with tomato paste and garlic. Separately, turtle and beef stock, celery, bell pepper, bay leaves, Worcestershire and turtle meat are combined and brought to a boil before the roux is added and seasoned. When soup has finished simmering, Madiera, green onion, parsley, clove, mace, allspice and lemon zest are combined to taste with seasoning. The Turtle Soup is poured tableside over three deviled quail eggs. The deviled egg yolks are combined with Dijon, cayenne, curry, apple cider vin, hot sauce and sweet pickle relish.

History:
The Terrapin gets its name from an amalgamation of Native American sources, which roughly translated means edible or good tasting turtle. Native Americans and colonists ate just about every protein available, and turtles were among those all over the country. Very popular throughout the south, it wasn’t really considered a delicacy until the mid 19th century when it showed up at the White House and NYC’s famous Delmonico’s restaurant. Shrinking Terrapin populations and Prohibition making it near impossible to get ahold of sherry or madeira caused this popular dish to fall out of favor for all but the social elite in the early 1900s. Farms of alligator snapping turtles around Louisiana have kept the tradition alive in many classic creole kitchens and it is still a popular mainstay.