Friday, November 4, 2016


                            BLOODY MARY SOUP by CHEF DAN:
Makes 16 cups

1 tablespoon olive oil
1 onion, chopped
1 bell pepper. Chopped
15 garlic cloves, chopped
3 (10.5 Oz) cans RO*TEL hot tomato sauce with green chilies
1 (33.8 Oz) bottle spicy Bloody Mary mix
1 tablespoon EACH Worcestershire sauce and Old Bay
1 teaspoon EACH salt and horseradish
1 teaspoon hot pepper sauce
1/2-teaspoon seasoned pepper medley
1 ounce vodka per cup

1.   In a Dutch oven, heat the oil over medium-high heat when sizzling.
2.   Add onion and bell pepper, stir until vegetables are tender 10 minutes.
3.   Add garlic and sauté for 30 seconds.
4.   Stir in tomatoes; cook 2 minutes.
5.   Add Bloody Mary mix and next 6 ingredients.
6.   Bring to a boil; reduce heat; simmer for covered for 10 minutes.
7.   Add 1 ounce of vodka to each cup.
8.   Top with shredded mozzarella, crispy bacon, sliced celery olives or hot sauce

ENJOY DAN:                                       SING SONGS AND PLANT SEEDS!!

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