Bookbinder Red Snapper Soup Recipes

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BOOKBINDER'S RED SNAPPER SOUP RECIPE - PREPARATION ONE



Bookbinder's Red Snapper Soup Recipe - Preparation One image

This Straight-From-the-Restaurant Master Recipe for Bookbinder's Red Snapper Soup comes from The Cape Cod Room in The Drake Hotel, Chicago and was adapted by them from the original served at Old Original Bookbinder's Seafood & Steakhouse in Philadelphia.

Provided by Mark

Categories     Appetizer     Soup

Time 1h45m

Number Of Ingredients 17

1/2 ounce Clarified Butter
1/2 ounce Celery (diced small)
1/2 ounce Carrots (diced small)
1/8 cup Red Peppers (diced small)
1/8 cup Green Peppers (diced small)
1 ounce Onions (diced small)
1 clove Garlic (minced)
1 tablespoon Chicken Base
1 1/2 ounces Tomato Paste
1/2 tablespoon Worcestershire Sauce
1/2 cup Dry White Wine (leave out, if desired)
2 quarts strong Vegetable or Fish Stock
1/2 Bay Leaf
8 White Crushed Peppercorns
1 pinch Thyme
4 ounces White Roux
Salt and freshly ground Black Pepper (to taste)

Steps:

  • In a large stock pot, heat butter over medium heat.
  • When hot, add celery, carrots, red and green peppers, onions and garlic. Sauté until onions are tender.
  • Add chicken base, tomato paste, tomato paste, Worcestershire sauce, wine, stock, bay leaf, peppercorns and thyme. Bring to a boil.
  • Reduce heat and stir in the roux and simmer, over medium heat, for 20 minutes.
  • Taste. Add salt and pepper, to taste.
  • Strain.

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

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