BLOODY MARY SOUP

(Serves 4)

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 stalk celery, finely chopped
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 1 (28 oz.) can Italian plum tomatoes, roughly chopped
• 1 tablespoon Worcestershire sauce
• Juice of one lemon
• Salt and pepper to taste
• Hot sauce, optional
• Celery leaves
• Chopped fresh parsley

Melt the butter in a three-quart saucepan. Sweat the onions, garlic and celery until soft and translucent, about 3 minutes. Add the sugar, celery seed and tomatoes (including juice). Bring to a boil and then simmer for 5 minutes. Use an immersion blender or stand blender to puree the soup. Season the soup with the Worcestershire sauce, lemon juice, salt and pepper and hot sauce, if using. Ladle into bowls and garnish with celery leaves and fresh parsley.

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