Bookbinders Philadelphia Snapper Soup Recipes

MOCK TURTLE SOUP

Steps:

• 1. Heat tomato soup and water in sauce pan. Add frozen mixed vegetables. Add worcestershire sauce.
• 2. Note: When warmed through 1/3 of the vegetables can be pureed and added back in to thicken soup slightly.
• 3. When warmed through add cooked chicken chopped to size of kidney bean.
• 4. Cook until everything is well heated. Add 1/4 to 1/2 teaspoon Gravy Master or Kitchen Bouquet to darken slightly. (The original soup is dark reddish brown.)
• 5. Adjust salt and pepper to taste. Should have a distinct worcestershire taste, if not add a little additional.
• 6. Optional: Add 1/3 to 1/2 ounce Cream Sherry to each bowl when serving.
• 7. Note: Soup should have a fairly watery consistency, if not add additional water and/or chicken broth to thin. If added taste and adjust for salt and pepper and Worcestershire Sauce flavor.
• 8. Serve with warm French or Italian Bread slices or Dinner Rolls.
• 9. Note: Finely cubed cooked beef could be used in lieu of the chicken. It will taste the same.
• 10. I also add a touch of Gravy Master or Kitchen Bouquet to darken my barbeque sauces and on occasion spaghetti sauces.

VINCENT PRICE BOOKBINDER SNAPPER SOUP

Steps:

• In a large soup kettle cook the frozen snapper (in the shell) in the 3 quarts water for 90 minutes.
• When the turtle meat is tender, remove the snapper from the pot and allow to cool. Pick the meat from the shell, keep warm, and set aside.
• Put the turtle shell back into the snapper stock, along with the beef extract, beef stock, carrots, celery, onion, marjoram, salt and pepper (to taste), tomato puree, Tabasco, bay leaf, and garlic.
• Simmer for 30 minutes and strain.
• In a separate container mix together the melted butter with the flour. Beat the butter/flour mixture into the soup until smooth.
• Cut the snapper meat into small pieces and add to soup. Add the chopped hard-cooked eggs to soup. Stir in the sherry and sliced lemons. Let soup simmer for an additional 30 minutes.
• Presentation: Serve soup in a tureen. Into each soup bowl ladle some of the snapper meat, a couple slices lemon, and some soup. Pass a small pitcher of sherry and let each person add some to his/her soup according to taste.
• Using red snapper instead of turtle: Cook the skin, head, and bones of the fish with some of the flesh for 90 minutes in 3 quarts of water. Proceed with recipe. Dice about a cup and a half of the snapper fillets and add them to the soup for the last half hour.