Mock Snapper Turtle Soup

Snapper Turtle Soup has been a longstanding favorite in my family – it is a rich and hearty soup that is perfect for a chilly winter day.  When I was really young, one of my fondest memories was having Snapper Soup at Schaefer’s Canal House in Chesapeake City, Maryland.  Barges and ships would slide silently by on the C&D Canal as we happily slurped the Snapper Soup and munched on the Chesapeake Bay bounty of offerings.

After moving to Florida, my Mom created this recipe from an old Bookbinder’s recipe for Snapper Soup.

Since snapper meat is difficult to acquire (we usually order from a place in Louisiana), substituting veal meat is the next best thing and gives the exact texture of snapper meat and a similar flavor.  Don’t forget the sherry to finish it off and stay warm!

Mock Snapper Turtle Soup

Recipe type: Soup
Serves: 4-6
Made from an old Bookbinder’s recipe, this version uses veal as a substitute for Snapper turtle meat.
  • 1½ pound veal knuckle, cut in 2 inch pieces
  • 4 tablespoons butter
  • 1 cup chopped onion
  • ⅓ cup chopped celery
  • 1 small carrot, chopped
  • ¼ teaspoon thyme
  • dash marjoram
  • 1 whole clove
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup flour
  • 3 (10½ oz) cans condensed beef broth
  • 1 cup canned tomatoes
  • 1 pound frozen snapper turtle meat, cut in small pieces (veal meat can be substituted as snapper is hard to find)
  • ¾ cup water
  • ½ cup sherry
  • 1 dash bottled hot pepper sauce
  • 1 slice lemon
  • 1 hard cooked egg, chopped
  1. Place first 11 ingredients in shallow roasting pan. Bake at 400:F. for 30 minutes. Push bones to one side; blend in flour. Bake at 350:F. for 30 minutes longer. Transfer to a kettle; add broth and tomatoes. Cover and simmer for 1½ hours. Meanwhile, simmer the turtle meat, covered, in ¾ cup water, 1 to 1½ hours, or to tender. Add sherry, hot pepper sauce and lemon slice. Cover and simmer 10 minutes. Strain veal soup, discarding bones; skim off fat. Combine veal and turtle mixtures; stir in egg. Heat through. Season with salt and pepper.



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  1. [...] to eating pigeons, the family from which turtle doves originate.  I do, however, love turtle so Mock Snapper Turtle Soup it is from Foodies Unite!On the third day of Christmas, my true love gave to me…Three French hens [...]

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