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Bookbinder'S Snapper Soup

Ingredients
  Veal knuckle 1 1⁄2 Pound
  Butter 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Celery 1 Bunch (100 gm)
  Carrot 1 Small
  Salt 1 Teaspoon
  Whole clove 1
  Bay leaf 1 Small
  Pepper 1⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Condensed beef broth 31 Ounce
  Canned tomatoes 1 Cup (16 tbs)
  Frozen snapper turtle meat 1 Pound
  Dry sherry 1⁄2 Cup (8 tbs)
  Hot pepper sauce 1 Dash
  Lemon slice 1
Directions

In shallow roasting pan combine first 10 ingredients.
Bake at 400° for 30 minutes.
Push bones to one side; blend in flour.
Bake at 350° for 30 minutes longer.
Transfer to kettle.
Add broth and tomatoes.
Cover and simmer 1 1/2 hours.
Meanwhile, simmer turtle meat, covered, in 3/4 cup water till tender, 1 to 1 1/2 hours.
Add sherry, hot pepper sauce, and lemon slice.
Cover; simmer 10 minutes.
Strain veal soup; skim off fat.
Combine veal and turtle soups; heat.
Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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