pages

Translate

Tuesday, March 31, 2015

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.

No comments:

Post a Comment