Bookbinder Red Snapper Soup

Name: Bookbinder Red Snapper Soup
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 29.58 ml olive oil; 2 carrots, chopped; 2 celery ribs, chopped; 2 clove garlic, chopped; 1 onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 12 white peppercorns or 12 black peppercorns, crushed; 1 bay leaf; 44.37 ml tomato paste; 9.85 ml chopped fresh thyme; 9.85 ml chopped fresh rosemary; 9.85 ml chopped cilantro; 1892.72 ml vegetable broth; 44.37 ml unsalted butter; 29.58 ml flour; 14.79 ml cornstarch; salt; 2 small onions, chopped fine; 3 celery ribs, chopped fine; 1-2 red snapper fillet (10 oz.); 59.14 ml sherry wine (optional)

Submitted by Hey Jude

"This soup has been served at the Drake Hotel in Chicago since it opened for business in 1933. The Drake adapted it from the snapper soup from Bookbinders restaurant in Philadelphia, using RED snapper instead of turtle. Recipe is from the Chicago Tribune Good Eating Cookbook."

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Ready In:: 1hr 5mins
Ingredients:: 22
Serves:: 8

ingredients

SOUP BASE
29.58 ml olive oil
2 carrots, chopped
2 celery ribs, chopped
2 clove garlic, chopped
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
12 white peppercorns or 12 black peppercorns, crushed
1 bay leaf
44.37 ml tomato paste
9.85 ml chopped fresh thyme
9.85 ml chopped fresh rosemary
9.85 ml chopped cilantro
1892.72 ml vegetable broth
44.37 ml unsalted butter
29.58 ml flour
14.79 ml cornstarch
salt
RED SNAPPER
2 small onions, chopped fine
3 celery ribs, chopped fine
1-2 red snapper fillet (10 oz.)
59.14 ml sherry wine (optional)

directions

To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
Taste and adjust seasonings.
Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
Remove with a slotted spoon and add to broth.
Boil fish in the same water until cooked through.
Remove fish from water; flake very finely with a fork.
Stir snapper and sherry, if desired, into soup base; heat through.

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Reviews

I have made this many times and can vouch for it authenticity, too! This recipe tastes just like the one served at the Drake. It seems complicated, but in fact it's very easy. It just uses a lot of pots. I increase the amount of tomato paste to 7TB for a more robust flavor. I use any mild white fish, shrimp, or even crab for the protein. You can also make it a day in advance. Just keep the cooked fish/seafood separate until serving. Adding the sherry at the table is a nice touch. This is delicious every time!

Kiko5541
I would just suggest that the sherry be served to the table separately, to be added just before eating. This is the traditional service, and adds a little flair to this wonderful receipe. Thank you.

Robert Wiar