Snapper Soup
- Ready In:
- 3hrs 40mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 3 1⁄2 lbs veal knuckle
- 1 cup fat (chicken fat preferred, but whatever you want to use is fine)
- 3 onions, peeled and minced
- 2 stalks celery, chopped
- 2 carrots, peeled and diced
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 3 whole cloves
- 1 bay leaf
- salt and pepper, to taste
- 1 cup flour
- 3 -4 quarts beef broth
- 2 cups tomatoes, strained
- 2 cups sherry wine
- 1 dash Tabasco sauce
- 3 slices lemons
- 1 egg, hard cooked and chopped
- 1 snapping turtle meat, cut into pieces
directions
- Have the butcher break the veal knuckles into pieces.
- Place in a roasting pan with chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
- Bake in an oven preheated to 400F until brown.
- Remove from oven and add flour, mixing well and cook for an additional 30 minutes.
- Pour browned mixture into a large soup kettle; add broth and tomatoes and simmer for 3 hours.
- Combine meat with 1 cup sherry, salt, Tabasco and lemon; simmer 10 minutes.
- Strain soup and combine the two mixtures.
- Add egg, remaining sherry and serve at once.
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RECIPE SUBMITTED BY
Molly53
United States