Vincent Price’s Bookbinder Snapper Soup: A Culinary Adventure

My grandmother, a woman of unwavering culinary traditions, always spoke of Philadelphia’s “Old Original Bookbinder’s” restaurant with a reverence usually reserved for historical landmarks. Though I never had the chance to experience its legendary snapper soup within those hallowed halls, I remember her attempts to recreate the dish at home. The aroma of simmering stock and spices, that distinctive, slightly earthy scent, would fill her kitchen, transporting us to a world of white tablecloths and old-world elegance. Now, armed with Vincent Price’s recipe, I’m eager to honor her memory and embark on my own culinary journey into the heart of this iconic soup.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours 30 minutes
• Servings: 12
• Yield: About 4 quarts
• Dietary Type: Varies depending on protein source (turtle vs. red snapper)

Ingredients

• 5 lbs frozen snapping turtle (snapping turtle in the shell) – Note: If substituting, see instructions below for red snapper.
• 3 quarts water
• 3 tablespoons beef extract
• 3 quarts beef stock
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 medium onions, chopped
• 1⁄2 teaspoon dried marjoram
• Salt & freshly ground black pepper, to taste
• 2 cups tomato puree (sauce)
• 1 dash Tabasco sauce
• 1 bay leaf (fresh, if possible)
• 2 garlic cloves, minced
• 1⁄2 cup melted butter
• 1 1⁄2 cups flour
• 3 hard-cooked eggs
• 1 cup dry sherry
• 2 lemons, halved and thinly sliced (24 slices)

Equipment Needed

• Large soup kettle
• Strainer
• Whisk
• Soup tureen

Instructions

1. In a large soup kettle, cook the frozen snapper (in the shell) in the 3 quarts of water for 90 minutes. It’s crucial to ensure the kettle is large enough to fully submerge the turtle. This slow simmering process is key to extracting the rich, characteristic flavor of the turtle.
2. When the turtle meat is tender, carefully remove the snapper from the pot and allow it to cool. This might take some time, so be patient!
3. Once cool enough to handle, pick the meat from the shell, being meticulous to remove all usable portions. Keep the meat warm and set aside.
4. Now, return the turtle shell back into the snapper stock, along with the beef extract, beef stock, carrots, celery, onion, marjoram, salt and pepper (to taste), tomato puree, Tabasco, bay leaf, and garlic. This step intensifies the broth’s flavor profile.
5. Simmer this mixture for 30 minutes to allow the flavors to meld.
6. After simmering, strain the soup through a fine-mesh strainer to remove the solids, leaving behind a smooth, flavorful broth. Discard the solids.
7. In a separate container, mix together the melted butter with the flour until it forms a smooth paste. This is your roux, a classic thickening agent.
8. Beat the butter/flour mixture (roux) into the soup using a whisk until smooth and fully incorporated. Ensure there are no lumps. This step thickens the soup to the desired consistency.
9. Cut the snapper meat into small pieces and add it to the soup.
10. Add the chopped hard-cooked eggs to the soup.
11. Stir in the sherry and sliced lemons. The sherry adds a nutty complexity, while the lemon slices provide a bright, acidic counterpoint to the richness of the soup.
12. Let the soup simmer for an additional 30 minutes. This final simmer allows all the flavors to fully meld together and creates a harmonious, balanced soup.
13. Presentation: Serve the soup in a tureen. Into each soup bowl, ladle some of the snapper meat, a couple of lemon slices, and the soup. Pass a small pitcher of sherry and let each person add some to his/her soup according to taste. This allows each diner to personalize the soup to their preference.
14. Using red snapper instead of turtle: Cook the skin, head, and bones of the fish with some of the flesh for 90 minutes in 3 quarts of water. Proceed with recipe. Dice about a cup and a half of the snapper fillets and add them to the soup for the last half hour.

Expert Tips & Tricks

• Strain Thoroughly: Don’t skip the straining step! A smooth broth is essential for the elegant texture of this soup. Use a fine-mesh strainer or cheesecloth for best results.
• Roux Consistency: Ensure your roux (butter and flour mixture) is smooth before adding it to the soup. Lumps in the roux will translate to lumps in the final soup.
• Sherry Quality: Use a good quality dry sherry for the best flavor. Cheap sherry can impart an unpleasant harshness to the soup.
• Lemon Brightness: The lemon slices add a crucial element of acidity that balances the richness of the soup. Don’t be afraid to add a squeeze of fresh lemon juice at the end if you want an extra zing.
• Salt to Taste: Taste frequently during the simmering process and adjust the salt and pepper to your liking.
• Make Ahead: This soup can be made a day ahead and reheated. The flavors actually improve overnight!

Serving & Storage Suggestions

For serving, ladle the hot soup into bowls and garnish with a few additional lemon slices. Offer a small pitcher of dry sherry alongside, allowing guests to add a splash to their bowls according to their preference.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	280.7 kcal	N/A
Calories from Fat	88 g	32%
Total Fat	9.9 g	15%
Saturated Fat	5.6 g	27%
Cholesterol	73.3 mg	24%
Sodium	888 mg	37%
Total Carbohydrate	24.6 g	8%
Dietary Fiber	2.9 g	11%
Sugars	4.8 g	N/A
Protein	7.4 g	14%

Note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Red Snapper Variation: As mentioned in the recipe, red snapper can be used as a substitute for snapping turtle. This makes the recipe more accessible and readily available.
• Spicy Kick: For a spicier soup, add a pinch of cayenne pepper or increase the amount of Tabasco sauce.
• Vegetable Boost: Add other vegetables like diced parsnips or turnips to the soup for added flavor and nutrition.
• Creamy Snapper Soup: For a richer, creamier soup, stir in a splash of heavy cream or half-and-half during the last few minutes of simmering.
• Gluten Free Version: Use a gluten-free all-purpose flour for the roux in place of standard flour.
• Vegan Version: Substiute the beef stock for vegetable broth, the beef extract for mushroom or seaweed broth, and the snapper for hearty mushrooms like king oyster mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I use canned snapping turtle meat?
A: While canned snapping turtle meat can be used in a pinch, it will not provide the same rich flavor as cooking the turtle in the shell. Fresh or frozen turtle is preferred for the most authentic experience.

Q: Is snapping turtle meat safe to eat?
A: Yes, snapping turtle meat is safe to eat when properly prepared. Ensure the turtle is sourced from a reputable supplier and follow the cooking instructions carefully.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the turtle meat before adding it to the slow cooker with the other ingredients. Cook on low for 6-8 hours, then proceed with the remaining steps.

Q: What is beef extract, and can I substitute it?
A: Beef extract is a concentrated beef flavoring. You can substitute it with beef bouillon cubes or paste, adjusting the amount to taste.

Q: Can I omit the sherry?
A: While the sherry adds a distinctive flavor, it can be omitted if desired. The soup will still be delicious, but the flavor profile will be slightly different. Consider replacing it with a splash of dry white wine for a similar effect.

Final Thoughts

Vincent Price’s Bookbinder Snapper Soup is more than just a recipe; it’s a glimpse into culinary history and a testament to the enduring appeal of classic dishes. While sourcing the snapping turtle might present a challenge for some, the red snapper substitution provides an accessible alternative. Whether you choose to follow the recipe to the letter or adapt it to your own preferences, I encourage you to embark on this culinary adventure and experience the unique flavors of this iconic soup. Share your creations and feedback—I’d love to hear about your own Bookbinder Snapper Soup journey! Pair it with a crusty bread and a crisp white wine for a complete and satisfying meal.