Bookbinder Soup

1. Melt the butter in a saucepan over medium heat. Sieve the flour and add it to the butter mix. Mix until smooth. Cook the roux for 4 minutes, until the mixture is blonde golden.
2. Now roast the tomatoes in a preheated oven for 15 minutes. Let the tomatoes rest for 30 minutes before chopping them in small pieces.
3. Medium heat the oil in a saucepan. Heat the garlic for 2 to 3 minutes until golden brown.
4. Add in the carrots, celery, onions and leeks. Cook for 10 minutes until they soften.
5. Add in the red and green peppers. Mix until well combined.
6. Turn off the heat, and add the tomato paste. Stir constantly to mix all the vegetables together.
7. Turn the heat back on and add water. Now add in the roasted tomatoes, parsley, rosemary, cilantro, Louisiana sauce, Worcestershire sauce, salt and pepper. Mix well until well-combined. Bring it to a boil.
8. Turn down the heat and bring it to a simmer for 15 minutes.
9. Turn off the heat and pour sherry.
10. Add in the cooked fish right before serving the soup and enjoy!

Trivia

• Bookbinder’s soup was pioneered in the United States of America in 1893.
• It was served first in an old Original Bookbinder’s restaurant in Philadelphia.

The soup is also served in other restaurants as well such as, Drake Hotel in Chicago.