Bookbinder's Philadelphia Snapper Soup

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.

Step 6

Strain soup.

Step 7

Place vegetables into food processor or blender and purée.

Step 8

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

Step 9

Add meat and vegetable purée.

Step 10

Remove from direct heat. Add sherry right before serving.