VeganYoutiao
35 min · 759 kcal · Breakfast · American
American
Bookbinder Soup
Philadelphia's famous red snapper soup from Old Original Bookbinder's: a tomato and sherry-laced fish soup thickened with a blond roux, finished with flakes of snapper and a splash of dry sherry at the table.
Method
- Pat 120 g of red snapper dry, check it for stray bones and cut it into 2 cm chunks. Cover and keep in the fridge until needed so it stays firm.
- Cut 40 g of onion, 30 g of celery, 30 g of green pepper and 25 g of carrot into neat 5 mm dice, and mince 1 clove of garlic.
- Melt 15 g of butter in a heavy small saucepan over medium-low heat. Add the diced vegetables and garlic with a pinch of salt and sweat them 7 to 8 minutes, stirring, until soft and translucent but not coloured.
- Sprinkle in 1 tbsp of plain flour and stir constantly for 3 minutes over low heat, until the roux smells nutty and turns pale biscuit-coloured. Do not let it brown.
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263kcal
10gprotein
24gcarbs
15gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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