Snapper Soup

By davidgoodman

Ingredients

• 3 1/2 lb. veal knuckle
• 1 c. chicken fat or butter
• 3 onions, chopped fine
• 2 stalks, celery, chopped
• 2 carrots diced
• 1/2 tsp. thyme
• 1/2 tsp. marjoram
• 3 whole cloves
• 1 bay leaf
• salt and pepper
• 1 c. flour
• 4 quarts beef broth
• 2 c. strained tomatoes
• meat from 1 snapper turtle, cut in small pieces
• 2 c. dry sherry
• dash of Tabasco
• 3 slices lemon
• 1 hard-cooked egg, chopped

Details

Servings 1

Preparation

Step 1

1. 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 in a hot (400 degrees F.) oven until brown (about 30 minutes).

2. Remove from oven and add flour, mixing well. Reduce oven heat to 350 degrees F. and cook 30 minutes longer.

3. Pour mixture into a large soup kettle. Add broth and tomatoes. Cook at a simmer for 3 1/2 hours.

4. Combine the snapper meat with 1 cup dry sherry, a dash of salt and Tabasco, and the lemon slices. Simmer for ten minutes.

5. Strain the soup and combine with the snapper mixture. Add chopped egg and the remaining 1 cup dry sherry. Heat through and serve at once.