The best snapper turtle soup
 

I am looking to the PPOT brain trust for help. I enjoy a good snapper turtle soup with sherry now and then, but can find none that suits. I would rather not make my own, but that is an option I guess. Old Original Bookbinder's Snapper Soup from Philly just does not cut it. It tastes like a tomato/beef gravy. I have had very good snapper soup and there is a satisfaction that comes from snapper meat that cannot be derived from spices and vegetables. Can anyone suggest an available canned (or other format) snapper soup that is outstanding?

Used to make it in my restaurant...from a whole frozen turtle. Breaking down that reptile after cooking was not pleasant...but the soup was outstanding. Its more of a process than you can do at home, as it makes around 5 gal at a time... but it was damn good. The canned Bookbinder's is awful. I hear that Samson St Oyster house still makes a good one.

Good timing for this thread. I picked up a few pounds of snapping turtle a few weeks back. Looking for good soup recipes.
I did find what sounds like a VERY good Creole recipe on Youtube though. But dang it seems liek a lot of work.


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Binyon's in Chicago if it's still open.

I see recipes that involve too much. I am hoping to find a canned or frozen version. Even a suitable "Mock Turtle" soup will do. It is not so much the turtle as the taste of turtle that is the good part. Years ago I had access to a mock turtle soup that was outstanding. It is no longer available. I appreciate the input.

Dennis,

It pains me to say this, but the best snapper soup was from McAlisters in Philadelphia. If you never had it, you never will. The founder of the catering business and restaurant took the recipe with him to his grave in the mid '90s. For that, I will never forgive him.

The key is really the blend of spices, see this Into the soup A rich snapper soup starts with plenty of turtle meat - and patience. Making it takes quite a while, but you'll capture the flavors of a Philadelphia classic. - Philly.com.

You can fake it with chicken as the meat, using the a veal stock (or good beef stock). The blend of spices is key. Thicken with a light roux.