Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bookbinder's Philadelphia Snapper Soup Recipe
    Lost? Site Map

    Bookbinder's Philadelphia Snapper Soup

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    CHRISSYG's Note:

    Pilfered this recipe from recipe gold mine. Can't wait to try it (well, the politically correct version at least. I doubt I could get my hands on some turtle meat anyway!)Here's their description "This is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same." P.S. I've had this at this restaurant many times in the restaurant's previous life (closed and re-opened again recently) and this is one of my two fav's from this restaurant. The recipe didn't say how many it served, so I guessed!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
    2. 2
      Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
    3. 3
      Cook vegetables in butter until onions are translucent. Add beef stock.
    4. 4
      In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
    5. 5
      Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
    6. 6
      Strain soup.
    7. 7
      Place vegetables into food processor or blender and purée.
    8. 8
      Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
    9. 9
      Add meat and vegetable purée.
    10. 10
      Remove from direct heat. Add sherry right before serving.

    Browse Our Top North American Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Bookbinder's Philadelphia Snapper Soup

    Serving Size: 1 (200 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.4
     
    Calories from Fat 58
    34%
    Total Fat 6.4 g
    9%
    Saturated Fat 3.8 g
    19%
    Cholesterol 43.6 mg
    14%
    Sodium 635.9 mg
    26%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.2 g
    8%
    Protein 13.7 g
    27%

    The following items or measurements are not included:

    whole mixed pickling spices

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes