Snapper Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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