Blog Archive

Saturday, 8 December 2012

Bloody Mary Soup

We served the soup in espresso cups with vodka on the side !!!

I can't quite believe that it’s December and that we have finished our Christmas demonstration classes and also put on 2 charity classes which was an amazing success.  I just didn't get time to write up any recipes so will make up for it this month.  I am starting again in January and have some great recipes to cook and also some more to test and try.  

Anyway the soup that follows is an easy soup and we got really positive comments from everyone who tasted it.  I know that since we demonstrated this recipe many people have made this up.  The vodka is an optional extra but adds some fun if you are entertaining.

Bloody Mary Soup
Serves 6

1 red onion, roughly chopped
3 garlic cloves, crushed
2 celery sticks, roughly chopped, plus extra sticks to garnish
600g (1lb 5oz) ripe tomatoes, halved (the redder the better!)
2tbsp olive oil
½ tsp celery salt – use plain salt if you prefer
600ml (1 pint) vegetable stock
400g tin chopped tomatoes
3tbsp tomato purée
1tbsp Worcestershire sauce
Several shakes of tabasco sauce
Crème fraîche or double cream
Celery sticks with fronds

Preheat oven to 200°C (180°C fan) mark 6. Put the onion, garlic, chopped celery, fresh tomatoes, olive oil, celery salt and plenty of pepper into a large roasting tin. Toss together and roast for 35-40min.

Scrape the roasted vegetable mixture into a food processor or blender with the tin of tomatoes,tomato purée and Worcestershire sauce and whiz until completely smooth. Strain through a fine sieve into a large pan (use the back of a spoon to push as much of the soup through as possible). Discard any skins and seeds that won’t go through the sieve.  Add the stock and stir to combine and check the seasoning – adding tabasco, salt, pepper and a pinch of sugar to taste.

To serve, reheat the soup gently. Ladle into six sturdy glasses or large coffee cups. Add a celery stick to each glass/cup and garnish with a dollop of crème fraiche or a swirl of cream. Serve small shots of the vodka alongside, which people can stir into their soup if they like.

To get ahead: The soup can be made up to 2 days ahead and stored in the fridge
To freeze: The soup can be frozen up to 1 month ahead.

No comments:

Post a Comment