Bloody Mary soup with horseradish crème fraîche recipe

10 ratings Rate
  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 82 calories / serving
  • Freezable
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Put the oil and garlic in a large saucepan and heat gently until the garlic starts to sizzle. Add the tomato juice and passata and bring to a gentle simmer. Cook for 10 minutes, without letting it boil. Add the Worcestershire sauce, lemon juice and plenty of seasoning. Then add the Tabasco, a drop at a time, until spicy enough for your taste.

Mix the crème fraîche and horseradish together. Splash a little vodka (if using) into each glass, spoon in some hot soup, then add a spoonful of horseradish cream and top with a scattering of celery.

Tip: The vodka in this is added to each portion rather than the pan, so it can be a family-friendly dish. You could also serve it up in small bowls as a canapé.

drinkware RFO

  • Ingredients

  • 2tsp olive oil
  • 1 garlic clove, crushed
  • 500ml (17fl oz) tomato juice
  • 200ml (1/3 pint) passata
  • 1tbsp Worcestershire sauce
  • 1 lemon, juiced
  • Tabasco, to taste
  • 2-3tbsp (or to taste) vodka
  • 2 sticks celery, finely sliced
  • For the horseradish cream

  • 3tbsp crème fraîche
  • 1tbsp hot horseradish sauce
  • Energy 340kj 82kcal 4%
  • Fat 4g 6%
  • Saturates 2g 11%
  • Sugars 4g 5%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 4.8g Protein 1.3g Fibre 1.2g


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