Snapper Soup
Ingredients
- 3 1/2 lbs veal knuckle ⓘ
- 1 cup fat (chicken fat preferred, but whatever you want to use is fine) ⓘ
- 3 onions, peeled and minced ⓘ
- 2 stalks celery, chopped ⓘ
- 2 carrots, peeled and diced ⓘ
- 1/4 teaspoon thyme ⓘ
- 1/2 teaspoon marjoram
- 3 whole cloves ⓘ
- 1 bay leaf
- salt and pepper, to taste ⓘ
- 1 cup flour ⓘ
- 3 -4 quarts beef broth
- 2 cups tomatoes, strained ⓘ
- 2 cups sherry wine ⓘ
- 1 dash Tabasco sauce ⓘ
- 3 slices lemons ⓘ
- 1 egg, hard cooked and chopped ⓘ
- 1 snapping turtle meat, cut into pieces ⓘ
Instructions
- Have the butcher break the veal knuckles into pieces.
- Place in a roasting pan with chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
- Bake in an oven preheated to 400F until brown.
- Remove from oven and add flour, mixing well and cook for an additional 30 minutes.
- Pour browned mixture into a large soup kettle; add broth and tomatoes and simmer for 3 hours.
- Combine meat with 1 cup sherry, salt, Tabasco and lemon; simmer 10 minutes.
- Strain soup and combine the two mixtures.
- Add egg, remaining sherry and serve at once.
Nutrition & Diet Analysis (per serving)
740
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).