Bookbinders Philadelphia Snapper Soup Recipes

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BOOKBINDER'S PHILADELPHIA SNAPPER SOUP



Bookbinder's Philadelphia Snapper Soup image

Pilfered this recipe from recipe gold mine. Can't wait to try it (well, the politically correct version at least. I doubt I could get my hands on some turtle meat anyway!)Here's their description "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." P.S. I've had this at this restaurant many times in the restaurant's previous life (closed and re-opened again recently) and this is one of my two fav's from this restaurant. The recipe didn't say how many it served, so I guessed!

Provided by CHRISSYG

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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 purée 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 purée.
  • 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 purée.
  • Remove from direct heat. Add sherry right before serving.

Nutrition Facts : Calories 169.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 43.6, Sodium 636, Carbohydrate 11.3, Fiber 0.9, Sugar 2.2, Protein 13.7

BOOKBINDER RED SNAPPER SOUP



Bookbinder Red Snapper Soup image

This soup has been served at the Drake Hotel in Chicago since it opened for business in 1933. The Drake adapted it from the snapper soup from Bookbinders restaurant in Philadelphia, using RED snapper instead of turtle. Recipe is from the Chicago Tribune Good Eating Cookbook.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
2 cloves garlic, chopped
1 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
12 white peppercorns or 12 black peppercorns, crushed
1 bay leaf
3 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped cilantro
8 cups vegetable broth
3 tablespoons unsalted butter
2 tablespoons flour
1 tablespoon cornstarch
salt
2 small onions, chopped fine
3 celery ribs, chopped fine
1 -2 red snapper fillet (10 oz.)
1/4 cup sherry wine (optional)

Steps:

  • To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
  • Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
  • Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
  • Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
  • Taste and adjust seasonings.
  • Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
  • To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
  • Remove with a slotted spoon and add to broth.
  • Boil fish in the same water until cooked through.
  • Remove fish from water; flake very finely with a fork.
  • Stir snapper and sherry, if desired, into soup base; heat through.

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