Snapper Soup

4.5 hours Prep: 45 minutes Cook: 3.5 hours

436 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3 1/2	pounds	veal knuckle
1	cup	chicken fat	or 1 cup butter
3	quarts	broth	beef
2	cups	wine	sherry, dry
1	cup	flour, all-purpose
1	each	turtle meat	from snapping turtle, cut into small pieces
2	each	carrot	diced
3	each	onion	finely chopped
2	each	celery	sticks,
1/4	teaspoon	thyme
1/2	teaspoon	marjoram
1	each	bay leaf
3	each	cloves, whole
3	slices	lemon
1	dash	red hot pepper sauce (eg. Tabasco)
1	x	salt and black pepper
1	each	egg	hard boiled, , chopped
2	cups	tomato	strained

Directions

Have knuckles broken into 2 inch pieces.

Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.

Bake at 400-F until brown.

Remove from oven and add flour, mixing well and cook 30 minutes longer.

Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours.

Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes.

Strain the soup and combine the two mixtures.

Add the chopped egg and the balance of the sherry and serve immediately.

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Nutrition Facts

Serving Size 211g

Amount per Serving

Calories 436 73% of calories from fat

	% Daily Value*
Total Fat 35.0g	54%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 60mg	20%
Sodium 41mg	2%
Total Carbohydrate 26.0g	9%
Dietary Fiber 3.0g	12%
Sugars 5.0g
Protein 4.0g	9%

Vitamin A	80%		Vitamin C	22%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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