Snapper Soup
Yield
6 servingsPrep
45 minCook
Ready
Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
veal knuckle
|
*
|
| 1 | cup |
schmaltz (chicken fat)
or 1 cup butter |
|
| 3 | quarts |
stock
beef |
*
|
| 2 | cups |
wine
sherry, dry |
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | each |
turtle meat
from snapping turtle, cut into small pieces |
* |
| 2 | each |
carrots
diced |
|
| 3 | each |
onions
finely chopped |
|
| 2 | each |
celery
sticks, |
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
cloves, whole
|
*
|
| 3 | slices |
lemon
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
eggs
hard boiled, , chopped |
|
| 2 | cups |
tomatoes
strained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
veal knuckle
|
*
|
| 237 | ml |
schmaltz (chicken fat)
or 1 cup butter |
|
| 3 | quarts |
stock
beef |
*
|
| 473 | ml |
wine
sherry, dry |
*
|
| 237 | ml |
all-purpose flour
|
|
| 1 | each |
turtle meat
from snapping turtle, cut into small pieces |
* |
| 2 | each |
carrots
diced |
|
| 3 | each |
onions
finely chopped |
|
| 2 | each |
celery
sticks, |
|
| 1.3 | ml |
thyme
|
*
|
| 2.5 | ml |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
cloves, whole
|
*
|
| 3 | slices |
lemon
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
eggs
hard boiled, , chopped |
|
| 473 | ml |
tomatoes
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 3½ 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.
