Beefed-Up Bloody Mary Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
The classic brunch cocktail warmed up, and beefed up with some broth and diced tomatoes into a hearty soup that's amazing with some scrambled eggs and toast. I suggest using your favorite Mary garnishes, like celery sticks, olives, and pickled okra as part of a little platter on the side. A shot of vodka in the soup is optional, but not bad. It's rich, satisfying, unique, and no one has to know it's this easy. Ingredients:
10 3/4 ounces condensed tomato soup |
10 ounces beef broth |
1 -2 teaspoon prepared horseradish |
1 teaspoon worcestershire sauce |
1 dash hot sauce (to taste) |
1 (14 ounce) can diced tomatoes, drained |
1 lemon |
celery salt |
fresh cracked pepper |
Directions:
1. In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish.
2. Add Worcestershire, hot sauce and tomatoes and heat through.
3. Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you're not as big a lemon freak.
4. Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.
|
|