Best friends since childhood, Jane and Judy grew up in rural Essex where they were raised on the joys of quintessential British home cooking. High flying careers in the City gave them the opportunity to experience some of London’s top restaurants sparking their passion for good food and exotic cuisine. Six children, a TV show and a successful catering business later, Jane and Judy invite you into their kitchen to share the secrets of their culinary delights. email@example.com
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.
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
1 red onion, roughly
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
400g tin chopped tomatoes
3tbsp tomato purée
1tbsp Worcestershire sauce
Several shakes of tabasco
Crème fraîche or double
Celery sticks with fronds
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.
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.
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.