| Bloody Mary Soup 2 T butter 1 medium onion, finely chopped 1 stalk celery, finely chopped 1 garlic clove, minced 2 tsp. sugar 1 (28 oz.) can Italian plum tomatoes, including juice 2 tsp. Worcestershire sauce 1 or 2 tsp. hot sauce 1 tsp. fresh lemon juice 1/8 tsp. fresh ground black pepper 1/2 tsp. salt or to taste 2-4 T vodka or to taste Finely chopped fresh parsley leaves or chives for garnish, optional In a medium sized saucepan, melt the butter over medium heat. Add the onion, celery and garlic and cook, stirring frequently, for about 4-5 minutes, or until the onion is tender. Add the sugar, tomatoes, Worcestershire sauce, hot sauce, lemon juice, pepper and salt. Stir to mix well. Bring to a boil over high heat. Cover, lower the heat and simmer for an additional 2-3 minutes. Transfer to a blender or food processor, add the vodka and blend until smooth. Garnish individual servings with chopped parsley or chives. Serves 4. If you prefer your Bloody Marys "virgin", omit the vodka. |
