Bookbinder Red Snapper Soup Recipe
Description: This legendary soup, known as Bookbinder Red Snapper Soup, has been delighting diners at the iconic Drake Hotel in Chicago since it first opened its doors in 1933. Originating from the renowned Bookbinders restaurant in Philadelphia, this soup is a cherished adaptation, swapping out turtle for vibrant red snapper. Passed down through generations, this recipe captures the essence of timeless flavors, making it a beloved choice for lunch or snacks. Perfect for cozy weeknights, it’s a stovetop delight that can be prepared in under 4 hours.
Ingredients:
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 teaspoon black peppercorns
- 12 cups vegetable broth
- 1 bay leaf
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons chopped cilantro
- 8 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- Salt, to taste
- 2 onions, thinly sliced
- 3 celery ribs, thinly sliced
- 1-2 pounds red snapper fillets
- 1/4 cup sherry wine (optional)
Instructions:
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Prepare Soup Base: In a Dutch oven over medium heat, warm olive oil. Add diced carrots, celery, minced garlic, diced onion, diced red bell pepper, and diced green bell pepper. Cook, stirring frequently, for about 4 minutes until vegetables are slightly softened.
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Infuse Flavor: Stir in black peppercorns, bay leaf, tomato paste, fresh thyme, fresh rosemary, and chopped cilantro. Cook for an additional 2 minutes. Pour in 7 cups of vegetable broth and bring the mixture to a boil.
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Create Roux: In a small saucepan, melt unsalted butter. Add all-purpose flour and cornstarch, stirring constantly, for 4 to 5 minutes until golden brown. Gradually whisk in the remaining 1 cup of vegetable broth until the mixture is smooth.
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Combine and Simmer: Add the roux mixture to the soup base. Cover and simmer over medium-low heat for 20 minutes, allowing the flavors to meld together. Taste and adjust seasonings as desired.
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Strain and Return: Using a fine-mesh sieve or cheesecloth, strain the soup base to remove solids. Discard the solids and return the flavorful broth to the pot.
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Prepare Snapper: In a medium-sized saucepan, bring water to a boil over medium-high heat. Add thinly sliced onions and celery, blanching until softened, approximately 3 minutes. Remove with a slotted spoon and add them to the broth.
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Cook Snapper: Boil red snapper fillets in the same water until cooked through. Once done, remove the fish from the water and carefully flake it into fine pieces using a fork.
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Final Touch: Stir the flaked red snapper into the soup base. For an extra touch of flavor, add sherry wine if desired. Heat the soup through, ensuring all ingredients are thoroughly incorporated.
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Serve and Enjoy: Ladle the hot Bookbinder Red Snapper Soup into bowls, garnishing with a sprinkle of fresh herbs if desired. Serve piping hot alongside crusty bread or crackers for a delightful meal that’s sure to warm both body and soul.
Nutritional Information (Per Serving):
- Calories: 139.2
- Fat: 8.3g
- Saturated Fat: 3.3g
- Cholesterol: 21.4mg
- Sodium: 93mg
- Carbohydrates: 9.8g
- Fiber: 2g
- Sugar: 3.8g
- Protein: 7g
With its rich history and tantalizing flavors, Bookbinder Red Snapper Soup is a culinary masterpiece that continues to captivate diners with its comforting aroma and unforgettable taste. Whether enjoyed as a light lunch or a satisfying snack, this soup is sure to become a cherished favorite in your recipe collection.
