Bookbinder's Philadelphia Snapper Soup

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 9
• 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

Recipe

• 1 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.
• 2 strain meat from stock. dice meat into 1/4 inch pieces. set both aside.
• 3 cook vegetables in butter until onions are translucent. add beef stock.
• 4 in a small bowl, mix 1/4 cup water into paprika and flour until smooth. add tomato purée and spices.
• 5 stir into beef stock until well blended. bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
• 6 strain soup.
• 7 place vegetables into food processor or blender and purée.
• 8 mix cornstarch with remaining water and blend until smooth. add to soup and cook 15 minutes, stirring, until stock is thickened.
• 9 add meat and vegetable purée.
• 10 remove from direct heat. add sherry right before serving.