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Snapper Soup

 

23

Yield

6

servings

Prep

45

min

Cook

Ready

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 43673% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 41mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 80% Vitamin C 22%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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