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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Bookbinder Red Snapper Soup Recipe

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This recipe for Bookbinder Red Snapper Soup is from The Llama and Lavender Friends & Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup Base
˝ oz. Clarified Butter
˝ oz. Carrots, chopped
˝ oz. Celery, chopped
1 oz. Small Clove Fresh Garlic, crushed
˝ Bay Leaf
8 Crushed White Peppercorns
1 pinch Thyme, Sage and Oregano
1-1/2 oz. Vegetable Stock
2 qts. Vegetable Stock
2 drops caramel coloring (optional)
Salt to taste
For the Snapper
˝ oz. Clarified Butter
6 oz. Onions, diced
1-1/2 oz. Celery, diced
10 oz. Red Snapper, diced
2 oz. California Sherry
Directions:
Directions:
Sauté Carrots, Celery and Onions in Butter. Add seasoning and Tomato Paste-sauté. Add Vegetable Stock and simmer for 20 minutes. Put in the coloring carefully. Salt to taste. Strain.

Sauteé diced Onions and Celery until tender in Butter. Add Red Snapper and Sherry. Add Vegetables to the soup. Serve Bookbinder Red Snapper Soup with a small flask of Sherry on the side.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.25 Hours
Personal Notes:
Personal Notes:
This soup has been served at the Drake Hotel in Chicago since it opened in 1933. I began staying at the Drake in 2001 just down the street from Heidrick & Struggles. It was a beautifully decorated hotel during Christmas and had a wonderful high tea. I always ordered the Bookbinder soup and was delighted to receive the recipe from the Chef only to later learn it was published years earlier in the Chicago Tribune. The side of Sherry seemed decadent.

 

 

 

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