Bookbinder's Philadelphia Snapper Soup
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.
- 1 pound turtle meat or lean stewing beef
- 1/4 cup butter
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1/3 cup carrots, diced
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1 quart beef stock
- 1/2 cup tomato puree
- 1 clove garlic, 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
- 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 puree 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 puree.
- 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 puree. Remove from direct heat. Add sherry right before serving.
Source: Bookbinder's Restaurant — Philadelphia, Pennsylvania