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Registered
Join Date: Mar 2003
Location: Charlottesville Va
Posts: 6,027
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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.
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Greg Lepore
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