Bookbinder Soup
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INGREDIENTS BEURRE MANIE 1/4 pound butter, softened 1/2 cup flour Mix the butter and flour together to form a dough. Form into small balls and refrigerate. SOUP 2 tablespoons beef base 3 quarts water 1 carrot, diced 1 onion, diced 2 stalks celery, diced 1 tablespoon thyme 2 tablespoons marjoram 2 bay leaves 1-1/2 teaspoons garlic powder Juice of 1/2 lemon Dash of Worcestershire sauce 1 cup tomato puree 1 pound red snapper, diced 3 hard-cooked eggs, chopped 1/2 cup half-and-half 1 cup plus 2 tablespoons sherry Prepare Beurre Manie and place in refrigerator. Add beef base to water in a large kettle and stir until dissolved. Bring to a boil. Add diced vegetables. Return to a boil, then reduce to a simmer. Add seasonings, lemon juice, Worcestershire sauce and tomato pureé. Simmer for 20 minutes. Slowly add Beurre Manie to stock, whipping until smooth. Add red snapper, hard-cooked eggs, half and half and 3/4 cup sherry. Simmer for an additional 10 minutes. Remove from heat and ladle into bowls. Lace each bowl with an additional tablespoon of sherry. NOTE - You may substitute grouper for the snapper. It's cheaper, not quite the same quality, but of the same family.