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Moms View Message Board: Cooking and Recipe Discussion: Soups/Stews: PHILADELPHIA SNAPPER SOUP
This is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia . It should be made with turtle meat. Since this is hard to find, I have substituted lean stewing beef. (It tastes the same) 1 lb. turtle meat or lean stewing beef ¼ c. butter 1/3 c. diced celery 1/3 c. diced onion 1/3 c. diced carrots 1/3 c. flour 1 tsp. paprika 1 qt. beef stock ½ c. tomato puree ¼ tsp. whole mixed pickling spice 1 clove garlic crushed ½ tsp. allspice ½ tsp. salt ¼ tsp. pepper 3 T. corn starch ½ c. water 1 tsp. Worcestershire sauce 1 tsp. chopped parsley 1\3 c. sherry Place turtle or beef in stock pot with 1 ½ 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 ¼" pieces. Set both aside. Cook vegetables in butter until onions are translucent. Add beef stock. In a small bowl, mix ¼ 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 ½ hours. Strain soup. Place vegetables into food processor or blender and puree. Mix corn starch 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.
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