BOOKBINDER RED SNAPPER SOUP
This soup has been served at the Drake Hotel in Chicago since it opened for business in 1933. The Drake adapted it from the snapper soup from Bookbinders restaurant in Philadelphia, using RED snapper instead of turtle. Recipe is from the Chicago Tribune Good Eating Cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
- Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
- Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
- Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
- Taste and adjust seasonings.
- Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
- To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
- Remove with a slotted spoon and add to broth.
- Boil fish in the same water until cooked through.
- Remove fish from water; flake very finely with a fork.
- Stir snapper and sherry, if desired, into soup base; heat through.
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Mr P
[email protected]I'm allergic to tomatoes, so I substituted them with diced bell peppers. The soup was still delicious!
Estair Johan
[email protected]This soup is a great way to use up leftover fish. I had some cooked salmon, and it worked perfectly in this recipe.
Lisa Sims
[email protected]I wasn't sure how the soup would taste with canned tomatoes, but it was actually really good. I would definitely recommend using canned tomatoes if you don't have fresh ones on hand.
LONELY ITACHI
[email protected]I added a few extra vegetables to the soup, such as carrots and celery. It turned out great!
Teia X
[email protected]I'm not a huge fan of fish soup, but this recipe changed my mind. It's so flavorful and delicious, I couldn't get enough of it.
Arthur Derick
[email protected]This soup is so easy to make, and it's so delicious. I've already made it several times, and I'm sure I'll continue to make it for years to come.
Imanee Tub
[email protected]I made this soup for a potluck, and it was a huge hit. Everyone loved it!
Alice Ndhlovu
[email protected]I followed the recipe exactly, and it turned out great. I would definitely recommend this recipe to anyone who loves fish soup.
Lysh newtons
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Ms Allamim
[email protected]I wasn't sure how I would like the combination of fish and tomatoes, but it was surprisingly delicious. The flavors really complemented each other.
Guisner Dieudonne
[email protected]The fish was cooked perfectly. It was flaky and tender, and it melted in my mouth.
Mr Awal miah
[email protected]I loved the simplicity of this recipe. It only requires a few ingredients, and it's ready in under an hour.
Musicbook Official
[email protected]I've made this soup several times now, and it's always a hit with my family and friends. It's so easy to make, and it's always a crowd-pleaser.
Jucrecia Johnson
[email protected]This soup was absolutely delicious! The broth was rich and flavorful, and the fish was cooked perfectly.