Entree: United States – Mid-Atlantic United States (Maryland) – Terrapin Soup

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- 1.5 lb (680 g) diamondback terrapin meat, coarsely chopped (usable meat)
- 4 tbsp (60 g) unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 ribs celery, finely diced (about 3/4 cup / 100 g)
- 1 medium carrot, finely diced (about 1/2 cup / 65 g)
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 g) tomato paste
- 4 cups (960 ml) low-sodium chicken stock (or fish stock for more shellfish flavor)
- 1 cup (240 ml) dry sherry, divided (3/4 cup /180 ml for cooking, 1/4 cup /60 ml for finishing)
- 1 lb (450 g) Yukon Gold potatoes, peeled and diced 1/2-inch (small dice)
- 1 tsp (5 g) Old Bay seasoning
- 1/4 tsp (1.5 g) cayenne pepper (adjust to taste)
- 2 bay leaves
- 1 cup (240 ml) heavy cream
- 2 large egg yolks
- Salt and freshly ground black pepper to taste (start with 1 tsp /5 g salt)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, plus extra for garnish
- 1 tbsp (15 g) cold unsalted butter (optional, for finishing)
- 8 slices (about 12 oz /340 g) crusty country bread or cornbread, toasted, for serving

Instructions

Short Description:
A rich, creamy Maryland classic made with diamondback terrapin meat simmered with aromatics, potatoes, and a sherry- and cream-enriched liaison for a silky finish. Finished with a splash of sherry and fresh parsley for brightness.

Regional Notes:
This is the Maryland terrapin version: it uses diamondback terrapin meat, dry sherry, heavy cream, and a touch of Old Bay seasoning—ingredients that reflect the Chesapeake region's historical terrapin harvest and local spice preferences. It is creamier and sherry-forward compared with simpler coastal turtle soups and is served as a hearty main-course soup.

1. Pat the terrapin meat dry and season lightly with salt and pepper. Heat 2 tbsp (30 g) butter in a large heavy pot over medium heat until foaming.
2. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the flour and cook 1–2 minutes to form a blond roux, stirring constantly so it does not brown. Add the tomato paste and cook another 1 minute.
4. Pour in 3/4 cup (180 ml) of the sherry to deglaze the pan, scraping any browned bits from the bottom. Cook 1 minute to reduce slightly.
5. Gradually whisk in the chicken stock to avoid lumps. Add the diced potatoes, Old Bay, cayenne, and bay leaves. Bring to a simmer, then reduce heat to maintain a gentle simmer.
6. Add the terrapin meat to the pot. Simmer gently until the potatoes are tender and the terrapin is fully cooked and tender, about 20–25 minutes (timing will vary with meat thickness).
7. While the soup simmers, whisk together the heavy cream and egg yolks in a small bowl to make the liaison. Temper the liaison by ladling 1/2 cup (120 ml) of hot soup broth into the yolk-cream mixture, whisking constantly until warmed.
8. Remove 1 cup (240 ml) of hot broth from the pot and slowly whisk it into the tempered liaison. Then pour the warmed liaison back into the soup pot, stirring constantly. Heat gently—do not boil after adding the liaison—or the eggs will curdle.
9. Stir in the remaining 1/4 cup (60 ml) sherry and 2 tbsp (8 g) chopped parsley. Adjust seasoning with salt and freshly ground black pepper to taste.
10. If using, whisk in 1 tbsp (15 g) cold butter to give the soup a glossy finish. Remove and discard bay leaves.
11. Ladle the terrapin soup into warmed bowls, garnish with additional chopped parsley and an optional drizzle of sherry. Serve immediately with toasted crusty bread or cornbread on the side.