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Bookbinder's Red Snapper Soup Recipe
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Bookbinder's Red Snapper Soup Recipe - Preparation One

This Straight-From-the-Restaurant Master Recipe for Bookbinder's Red Snapper Soup comes from The Cape Cod Room in The Drake Hotel, Chicago and was adapted by them from the original served at Old Original Bookbinder's Seafood & Steakhouse in Philadelphia.
Prep Time1 hour
Active Time45 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: Bookbinder's

Ingredients

  • 1/2 ounce Clarified Butter
  • 1/2 ounce Celery diced small
  • 1/2 ounce Carrots diced small
  • 1/8 cup Red Peppers diced small
  • 1/8 cup Green Peppers diced small
  • 1 ounce Onions diced small
  • 1 clove Garlic minced
  • 1 tablespoon Chicken Base
  • 1 1/2 ounces Tomato Paste
  • 1/2 tablespoon Worcestershire Sauce
  • 1/2 cup Dry White Wine (leave out, if desired)
  • 2 quarts strong Vegetable or Fish Stock
  • 1/2 Bay Leaf
  • 8 White Crushed Peppercorns
  • 1 pinch Thyme
  • 4 ounces White Roux
  • Salt and freshly ground Black Pepper to taste

Instructions

  • In a large stock pot, heat butter over medium heat.
  • When hot, add celery, carrots, red and green peppers, onions and garlic. Sauté until onions are tender.
  • Add chicken base, tomato paste, tomato paste, Worcestershire sauce, wine, stock, bay leaf, peppercorns and thyme. Bring to a boil.
  • Reduce heat and stir in the roux and simmer, over medium heat, for 20 minutes.
  • Taste. Add salt and pepper, to taste.
  • Strain.

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