Snapper Soup Recipe

Name: Snapper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds veal knuckle; 1 cup schmaltz (chicken fat) or 1 cup butter; 3 quarts stock beef; 2 cups wine sherry, dry; 1 cup flour, all-purpose; 1 each turtle meat from snapping turtle, cut into small pieces; 2 each carrots diced; 3 each onions finely chopped; 2 each celery sticks,; 1/4 teaspoon thyme; 1/2 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

Servings: persons

3 1/2 pounds veal knuckle
1 cup schmaltz (chicken fat) or 1 cup butter
3 quarts stock beef
2 cups wine sherry, dry
1 cup flour, all-purpose
1 each turtle meat from snapping turtle, cut into small pieces
2 each carrots diced
3 each onions finely chopped
2 each celery sticks,
1/4 teaspoon thyme
1/2 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

1
Have knuckles broken into 2 inch pieces.
2
Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
3
Bake at 400-F until brown.
4
Remove from oven and add flour, mixing well and cook 30 minutes longer.
5
Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3 1/2 hours.
6
Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes.
7
Strain the soup and combine the two mixtures.
8
Add the chopped egg and the balance of the sherry and serve immediately.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/2 pounds veal knuckle, 1 cup schmaltz (chicken fat) or 1 cup butter, 3 quarts stock beef, 2 cups wine sherry, dry, and more.

Yes, Snapper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Snapper Soup

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