Bookbinder's Philadelphia Snapper Soup

Ingredients

• 1 lb turtle meat or 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

Directions

1. 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. 2

   Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.

3. 3

   Cook vegetables in butter until onions are translucent. Add beef stock.

4. 4

   In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.

5. 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. 6

   Strain soup.

7. 7

   Place vegetables into food processor or blender and purée.

8. 8

   Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.

9. 9

   Add meat and vegetable purée.

10. 10

    Remove from direct heat. Add sherry right before serving.