Bookbinders Red Snapper Soup Recipe Preparation One Food

BOOKBINDER'S PHILADELPHIA SNAPPER SOUP

Steps:

• 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.

BOOKBINDER'S RED SNAPPER SOUP RECIPE - PREPARATION ONE

Steps:

• In a large stock pot, heat butter over medium heat.
• When hot, add celery, carrots, red and green peppers, onions and garlic. Sauté until onions are tender.
• Add chicken base, tomato paste, tomato paste, Worcestershire sauce, wine, stock, bay leaf, peppercorns and thyme. Bring to a boil.
• Reduce heat and stir in the roux and simmer, over medium heat, for 20 minutes.
• Taste. Add salt and pepper, to taste.
• Strain.