WHB #99: Bloody Mary Soup

The following is my Weekend Herb Blogging entry, this week hosted by lovely Katie from Thyme for Cooking.

A lot of people don’t like celery. I didn’t like it before, too. Now I use it often. In classical times celery was used to purify the blood, which may be why the Romans were known to wear wreaths of celery leaves as a protection against hangovers.

For the current German Blog-Event I’m testing a few soups (here and here). Among others the following Bloody Mary Soup.

The famous Bloody Mary cocktail was invented in the 1920’s at Harry’s New York Bar in Paris. However it wasn’t until the 1960’s that celery was associated with the drink, when a guest at a Chicago hotel was given a Bloody Mary but nothing to stir it with. He improvised with a stick of celery from the buffet! ;-)

Bloody Mary Soup
serves 2-3

1 medium onion, chopped
3 celery stalks, diced
1 bell pepper, diced
2 tb olive oil
250 g fresh tomatoes, peeled
250 ml homemade broth
salt, pepper
Tabasco
1 tb lemon juice
4 tb vodka
Garnish
celery stalks to garnish

In a large pot, sauté onions ad celery and bell pepper in oil.
Add tomato, sauté 1-2 minute.
Add broth and let simmer 10 minutes.
Put all in a food processor and mix until smooth.
Add other ingredients.
Serve either hot or chilled, garnish with celery stalk.

More recipes and entries in English.