The History of Lea and Perrins and Bloody Mary Soup (Really!), a Little Known Gem from 1975!
In 1975 the Lea and Perrins company (you know, Worcestershire sauce) came out with a glorious little cookbook! Tucked away in the pages I found a recipe for Bloody Mary Soup! This is a fabulous first course version of our beloved cocktail! Garnish with your favorites and you are sure to be a retro superstar!! Next week, we'll be coming from Palm Springs!
Video
The History of Lea and Perrins and Bloody Mary Soup (Really!), a Little Known Gem from 1975!
In 1975 the Lea and Perrins company (you know, Worcestershire sauce) came out with a glorious little cookbook! Tucked away in the pages I found a recipe for Bloody Mary Soup! This is a fabulous first course version of our beloved cocktail! Garnish with your favorites and you are sure to be a retro superstar!!
Notes
Here’s your recipe!
2 TBS Vegetable or Olive Oil
1 Cup Onions, Sliced
2 Cups Celery, Chopped
1 Container (1 qt, 14 oz) Tomato Juice
4 TSP Sugar
1 TSP Salt
1 TBS Worcestershire
1 TBS Lemon Juice, Fresh
1/3 Cup Vodka
1 TBS Prepared horseradish, optional Tabasco, optional In a medium saucepan heat oil. Add onions and celery, sauté for 3 minutes. Add tomato juice, sugar, salt, Worcestershire and lemon juice. Boil then reduced heat and simmer uncovered for 10 minutes. Stir in vodka. Simmer uncovered for an additional one minute. Strain, cover and chill soup. Mix in horseradish and tabasco when cold, if desired. Serve cold. Rim Soup bowl with lemon or lime and celery salt, if desired. Serve with your favorite bloody mary garnishes, if desired such as bacon, olives, shrimp, cheese cubes, salami slices, celery or your faves.