Bloody Mary Soup
Bloody Mary Soup
Ingredients
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 1/2 teaspoon (2.5 ml) celery seed
- 2 tablespoons (30 ml) butter
- 1 can 28 oz (796 ml) California tomatoes (Pastene brand)
- 2 cups (500 ml) chicken broth
- Salt and pepper
- Red or green Tabasco sauce, to taste
- 5 slices lemon
- Celery salt
- 4 stalks celery heart, with the leaves
- Cracked Peppercorns
- 4 teaspoons (20 ml) vodka (optional)
Instructions
- In a saucepan, soften the onion, garlic, celery seed and celery in the butter for 2 minutes. Add the tomatoes and broth. Season with salt and pepper.
- Bring to a boil and simmer for 15 minutes over medium heat.
- In a blender, purée the soup and then pass through a sieve. Add the Tabasco sauce and adjust the seasoning.
- Moisten the edge of 4 soup bowls with a small slice of lemon. Place celery salt in a saucer. Dip the rim the bowls in the celery salt, like a Bloody Mary.
- Pour the soup into the bowls. Garnish with a celery stick and a slice of lemon. Season with pepper. Pour 5 ml (1 teaspoon) of vodka at the centre of each bowl for the adults.
- Serve immediately.
Bloody Mary Soup