Legendary Turtle Soup
92%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaCommander’s Palace ships its Legendary Turtle Soup nationwide on Goldbelly! The history of turtle soup can be traced back to the early French Acadians as they settled Louisiana and founded New Orleans more than 300 years ago. The tradition of cooking eggs in soup or stew was to ensure that a family always had enough nutrition on the table even during leaner times or between seasons. Turtle soup has been on the Commander’s Palace menu since it opened in 1893 and is recognized as being the best and most authentic version in the United States.
Add two loaves of Commander’s Palace’s legendary garlic bread. This garlic bread has been a staple in Commander’s Palace and is served warm at every table. Back in the mid 90’s, Chef Jamie Shannon got tired of making it before each shift and decided to switch it out and serve Cognac whipped chicken liver mousse instead. Although the recipe tasted great, guests revolted and demanded the New Orleans restaurant bring back the famous bread to start each meal. The risky experiment lasted only a week and the cheese-covered crispy bread was back by popular demand and here to stay.
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 6-8 people and includes 2 qts. of Turtle Soup
- Add two loaves of Garlic Bread for an additional charge. Each loaf has 12 pieces per order and serves 2-3
Price includes additional packaging to ensure products stay cold and fresh during transit
- Turtle Soup ships frozen with ice packs, may thaw in transit
- Upon arrival remove packaging and place in the fridge or freeze
- May be kept refrigerated for up to 2 days or frozen for up to 6 months
To Serve
If Frozen you can leave your turtle soup to defrost in your refrigerator for 2 days and it should be pretty well thawed and ready to reheat by then.
- If it’s still a bit frozen, you have a few options:
Defrost with Cool Tap water and Reheat on Stove
- You can submerge the container in cool tap water and defrost in your sink for a few hours until it’s soft enough to get it out of the container with a spoon and into a small saucepot
- Place the saucepot on the stove over Med-High heat and bring the turtle soup to a rolling boil. Be sure to stir the soup constantly throughout the reheating process so it does not scorch
- Test the temperature of the soup to ensure a temperature of 185*F before consuming
- Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!
Defrost and Reheat in a Microwave
- If you’re ready to enjoy it now, simply loosen the lid, but keep it on, and keep the container loosely covered
- Place the soup into the microwave on the defrost setting and follow the instructions on your microwave model for defrosting. *The soup weighs 2 lbs so set your defrost controls accordingly. *During the defrost process, pause the microwave a few times to stir the soup and place back in the microwave to continue defrosting
- Once the soup is defrosted, use a rubber spatula to remove the soup from the container and into a microwave-safe bowl
- Cover the soup with plastic wrap and continue to heat the soup on full power until hot and steaming. About 2-5 minutes depending on your microwave
- Let rest in the microwave for 1 minute to ensure heat is distributed evenly throughout the soup
- Remove from microwave and stir thoroughly
- Test the temperature of the soup to ensure a temperature of 185*F before consuming
- Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!
- Turtle Soup – Dairy, Gluten, Common Snapping Turtle Meat, Worcestershire (Contains Fish), Veal, Eggs, Sherry
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
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