Snapper Soup

Try this unusual specialty of the Delaware Valley for a warming dinner
Pennsylvania: Snapper Soup

Found on Philadelphia diner menus, this snapping turtle soup is different from the Creole-style turtle soup. The popular Delaware Valley dish is a thick, brown gravy-like soup.

6
Servings
900
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  turtle meat, diced
  • 1 1/2  Cup  unsalted butter
  • 3/4  Cups  celery, diced
  • 3/4  Cups  onion, diced
  • 3/4  Cups  carrot, diced
  • cloves garlic, minced
  • 1  Teaspoon  paprika
  • 1  Teaspoon  dried oregano
  • 6  Cups  beef stock
  • 1/3  Cup  flour
  • Salt and pepper, to taste
  • 1  Teaspoon  Worcester sauce
  • 1/3  Cup  sherry
  • Fresh parsley, chopped as garnish

Directions

In a large pot, melt ½ cup of the butter, and add the turtle meat. Sauté to brown, and season with salt and pepper. Cook the meat for about 15 to 20 minutes.  Add the celery, onion, carrots, and garlic, and season with the paprika and oregano. Sauté the vegetables for another 15 to 20 minutes.

Add the beef stock, and bring to a boil. Cook the for about 30 minutes. While the turtle and vegetables are simmering, in a small pan, melt the remaining butter and whisk in the flour to form a roux. Cook for about 3 minutes, stirring. The roux should still be pale in color. Set aside to cool.

Add a ladle of the soup to the roux, vigorously stirring. Then, whisk the lightened roux into the large soup pot. Simmer for 20 minutes to thicken to a gravy consistency. Add the Worcester sauce and sherry. Garnish with parsley before serving.

Nutritional Facts

Total Fat
35g
50%
Sugar
5g
6%
Saturated Fat
11g
46%
Cholesterol
348mg
100%
Carbohydrate, by difference
50g
38%
Protein
97g
100%
Vitamin A, RAE
43µg
6%
Vitamin B-12
6µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
683mg
100%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
148mg
15%
Choline, total
294mg
69%
Fiber, total dietary
4g
16%
Folate, total
89µg
22%
Iron, Fe
10mg
56%
Magnesium, Mg
103mg
32%
Manganese, Mn
1mg
56%
Niacin
22mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
798mg
100%
Riboflavin
1mg
91%
Selenium, Se
110µg
100%
Sodium, Na
1101mg
73%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
305g
11%
Zinc, Zn
23mg
100%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.