Lunchbreak: Bookbinder’s soup, prepared by Hugo’s Frog Bar chef Russell Kook

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Executive Chef Russell Kook

Hugo’s Frog Bar & Fish House
1024 N. Rush Street
(312) 640-0999

  • Hugo’s is celebrating their 20th Anniversary this year, and we’re kicking off celebrations with a birthday party + special Then & Now menu
  • Party
    • Wednesday, February 22nd – 6pm – 8pm at Hugo’s Frog Bar & Fish House in Gold Coast
    • Birthday cake + bubbly for those who RSVP:
  • Then + Now Menu
    • Available Wednesday, February 22nd – Wednesday March 1st
        • Frog Legs
        • Mussels
        • Crab Cake
        • Key Lime Pie
        • Far Niente Napa Chardonnay
    • Togarashi Crusted Tuna Steak
    • Salmon
    • Scallops
    • Mahi Mahi


Hugo’s Frog Bar & Fish House’s Bookbinder’s Soup – Yield = 1 gallon batch



4.8 oz (about 1/2 cup)           red pepper-medium dice

4.8 oz (about 1/2 cup)           green pepper-medium dice

5.8 oz (about 3/4 cup)           carrots-medium dice

8 oz (1 cup)                           celery-medium dice

6.4 oz (just over 3/4 cup)      Spanish onions-medium dice

6.4 oz (just over 3/4 cup)      leeks-medium dice

.5 fl oz (1T)                           olive oil

1.3 oz (about 2 1/2 T)           garlic-chopped

11 oz (about 1 1/3 cup)         tomato paste

5.3 oz (about 10 T)               flour

5.3 oz (about 10 T)              clarified butter

3/4          gal                          water

1/4          bunch                   parsley-chopped

1/4          bunch                   cilantro-chopped

4.25 grams (just under 1 t)  rosemary-chopped

1 – 28oz can                       plum tomato

2.25 fl oz (4 1/2 T)               sherry

2.3 grams (just under 1/2 t)   black pepper

1.6 oz (about 3 T)                  kosher salt

.4 fl oz (about 2 1/2 t)             Louisiana hot sauce

.4 fl oz (about 2 1/2 t)             worcestshire sauce

.4 fl oz (about 2 1/2 t)             lemon juice

1 pound                               white fish, cleaned and cooked – the scraps are fine to include as well  (can also use sword fish, other white fish or scallops, etc.)


  • Wash all the vegetables under cold water then dice.
  • Make a blond roux from the butter and flour; reserve off the heat
  • Drain the plum tomatoes and place on wire racks on sheet trays
  • Roast the tomatoes in a 400* oven for 15 minutes
  • Rest roasted tomatoes for 30 minutes then chop in ¼” pieces
  • Chop the parsley, cilantro and rosemary
  • Heat the tilt skillet or Big Pot and add the oil.
  • Saute the garlic for 2 or 3 minutes not letting it brown
  • Add the carrot, celery, onion and leeks and sauté for 10 minutes until beginning to soften
  • Add the red and green peppers. Sauté for 5 more minutes
  • Turn off the heat and add the tomato paste and roux stirring to combine with all the vegetables
  • Turn the heat back on and add the water
  • Add all the other ingredients except the sherry, and bring to a boil stirring to prevent any sticking
  • Turn down heat and simmer for 15 minutes
  • Turn off the heat and add the sherry
  • Bag and place in ice bath
  • When the soup is cold, label and date, then place in the proper zoned spot in the cooler.
  • Cook the fish scraps right before service and add to the soup. (heat up soup base before adding fish)