Bloody Mary Soup

Photo: flickr user kochtopf

Ingredients

2 mediums onions diced

6 ribs celery ribs diced

1/4 cup butter - (½ stick)

6 ounces tomato puree

2 tablespoons sugar

2 quarts vegetable cocktail juice (V-8)

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon freshly-ground black pepper

1 cup vodka

1 teaspoon hot pepper sauce

1 teaspoon celery salt

2 tablespoons lemon juice

Preparation

Saute onions and celery in butter until golden. Add tomato puree and sugar; bring quickly to a boil. Reduce heat and add vegetable juice; simmer 10 minutes. Add remaining ingredients and bring to a boil. Refrigerate. Serve chilled.

This recipe yields 10 to 12 servings.

Comments: Dottie says, "This recipe is the Bloody Mary Soup served at the old Christopher Inn. A friend in Ohio sent this to me when I lived in northern California. From The Dispatch, 1990. I have made this."