Bookbinder's Philadelphia Snapper Soup
- Reviews 2
Ready In: 5 hrs
Serves: 8-10
Ingredients
- 1 lb turtle meat or 1 lb stewing beef, lean
- 1⁄4 cup butter
- 1⁄3 cup celery, diced
- 1⁄3 cup onion, diced
- 1⁄3 cup carrot, diced
- 1⁄3 cup flour
- 1 teaspoon paprika
- 1 quart beef stock
- 1⁄2 cup tomato puree
- 1 garlic clove, crushed
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons cornstarch
- 1⁄2 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon parsley, chopped
- 1⁄3 cup cream sherry
- 1⁄4 teaspoon whole mixed pickling spice
Directions
- 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.
- Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
- Cook vegetables in butter until onions are translucent. Add beef stock.
- In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
- Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
- Strain soup.
- Place vegetables into food processor or blender and purée.
- Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
- Add meat and vegetable purée.
- Remove from direct heat. Add sherry right before serving.
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