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Bookbinder soup is served witha splash of sherry right before eating. Delish. 3

Cape Cod is gone but the soup’s still hot

January 1st, 2017

Bookbinder soup was a staple at the just-closed Cape Cod Room in the Drake Hotel (see my story here).

But it originated in Philadelphia in 1893 when restaurateur Samuel Booikbinder created it. It’s got a tomato base, stewed vegetables and a distinctive taste from red snapper.

Following is the recipe as provided by the Drake.

Bookbinder Red Snapper Soup
Following are two sets of ingredients with respective preparations. Note, the directions are written verbatim, per the Cape Cod Room.
(Makes 15 cups)

INGREDIENTS, PART 1.
1 c. celery
1 c. carrots
1/4 c. red peppers
1/4 c. green peppers
1 1/2 c. onions
1 garlic clove
3 quarts strong vegetable stock
2 T olive oil
1 c. tomato puree
1/4 tomato paste
1 T chicken base
1/2 T Worcestershire sauce
1/2 c. dry white wine
1 1/2 c. dry cooking sherry
2 bay leaves
1/2 T crushed black pepper
1/2 T fresh cilantro
1 stalk rosemary
4 drops caramel color
flour, butter and corn starch for a roux

PREPARATION PART 1:
Dice vegetables and saute in olive oil over moderate heat.
Add tomato puree, tomato paste and liquids and simmer over moderate heat.
Add seasonings.
Create a roux with flour and butter then add corn with roux and corn starch.
Add caramel color, garlic and salt.
Mix with the vegetables/broth and cook for 2 hours in a big stock pot.
Strain thorugh a medium 1/6-inch China Cap or strainer.

INGREDIENTS PART 2:
1 1/2 c. diced white onioin
1 1/2 c. diced celery
1 lb. Red Snapper fillets

PREPARATION PART 2:
Steam or cook items separately.
Flake up red snapper after it has been cooked and add to stock.
Adjust seasoning and serve a cruet of fine dry sherry on the side.

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3 Responses to Cape Cod is gone but the soup’s still hot

  1. Steve says:

    How much flour, butter and cornstarch. Instructions for roux could be better.

    Thaks

  2. Robert Wolkoff says:

    Can this soup be frozen and reheated?

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