Bloody Mary Soup
By: Anonymous
Published: Wednesday, December 2, 2009 - 3:17am

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

1 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. 2 This recipe yields 10 to 12 servings. 3 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."