Time 1h15m Yield 16 servings (4 quarts). Number Of Ingredients 18 Steps:
In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot and poblano pepper; cook and stir 4-5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in broth, tomatoes and tomato paste. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add beans, vodka, Worcestershire sauce and sugar; return to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until vegetables are tender, stirring occasionally., Stir in lemon juice, horseradish and pepper. If desired, sprinkle servings with parsley and serve with celery ribs, lemon wedges and pepper sauce.
Time 40m Yield 16 servings. Number Of Ingredients 14 Steps:
In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes., Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.
Time 1h Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons. Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.
Time 2m Yield 1 Number Of Ingredients 9 Steps:
Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes. In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve. Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill. Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.
Time 10m Yield 2 Number Of Ingredients 9 Steps:
Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.
Number Of Ingredients 15 Steps:
Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch. Strain through a sieve into a large bowl to remove skins and seeds. Add lime juice, Worcestershire sauce, salt and pepper to taste, Tabasco, horseradish, and vodka, if desired. Cover and chill at least 2 hours, or overnight. Taste before serving; adjust seasonings if necessary. The amount of lime juice needed will depend on the acidity of the tomatoes. Ladle into soup bowls, and place about 1/4 cup of crabmeat in the center. Grate additional fresh horseradish over surface of soup, if desired, and serve immediately.
Time 15m Yield 2-4 serving(s) Number Of Ingredients 9 Steps:
In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish. Add Worcestershire, hot sauce and tomatoes and heat through. Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you’re not as big a lemon freak. Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.
