Bookbinder's Philadelphia Snapper Soup

Ingredients

Servings: 5

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 

Recipe

• Total Time:5 hrs 10sec Preparation Time:3 hrs  Cook Time:2 hrs 10sec

• 1 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. 
• 2 strain meat from stock. dice meat into 1/4 inch pieces. set both aside. 
• 3 cook vegetables in butter until onions are translucent. add beef stock. 
• 4 in a small bowl, mix 1/4 cup water into paprika and flour until smooth. add tomato purée and spices. 
• 5 stir into beef stock until well blended. bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours. 
• 6 strain soup. 
• 7 place vegetables into food processor or blender and purée. 
• 8 mix cornstarch with remaining water and blend until smooth. add to soup and cook 15 minutes, stirring, until stock is thickened. 
• 9 add meat and vegetable purée. 
• 10 remove from direct heat. add sherry right before serving.