Old Original Bookbinder's Snapper Soup Recipe

ingredients

1 1/2 pound veal knuckle, cut in 2 inch pieces
4 tablespoons butter
1 cup chopped onion
1/3 cup chopped celery
1 small carrot, chopped
1/4 teaspoon thyme
1 dash marjoram
1 whole clove
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 cup flour
3 cans (10.5 ounce size) condensed beef broth
1 cup canned tomatoes
1 pound frozen snapper turtle meat, cut in small pieces
3/4 cup water
1/2 cup sherry
1 dash bottled hot pepper sauce
1 slice lemon
1 hard cooked egg, chopped

directions

Place first 11 ingredients in shallow roasting pan. Bake at 400 degrees F for 30 minutes.

Push bones to one side; blend in flour. Bake at 350 degrees F. for 30 minutes longer. Transfer to a kettle; add broth and tomatoes. Cover and simmer for 1 1/2 hours.

Meanwhile, simmer the turtle meat, covered, in 3/4 cup water, 1 to 1 1/2 hours, or to tender. Add sherry, hot pepper sauce and lemon slice. Cover and simmer 10 minutes.

Strain veal soup, discarding bones; skim off fat. Combine veal and turtle mixtures; stir in egg. Heat through. Season with salt and pepper.

nutrition data

405 calories, 13 grams fat, 14 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.

reviews & comments

susancicala REVIEW:
January 19, 2014

the recipe was very good. the consistency was not quite as thick as usual but i simmered for another 2-3 hours which was perfect. the turtle meat separated more and it thickened up.