Electric soup - america
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pint | Juiced carrot; celery, mild onion |
| 1 | litre | Fresh juiced Italian plum or vine |
| ; tomatoes | ||
| 8 | Coarsely chopped; peeled, cored fresh | |
| ; tomato pulp | ||
| ½ | teaspoon | Fine fresh ground black pepper |
| ⅔ | teaspoon | Celery salt |
| 5 | Shakes Tabasco; or to taste | |
| 7 | Shakes Worcestershire sauce | |
| 2 | tablespoons | Mild horseradish; (1tbsp if strong) |
| ½ | Lemon; juice of | |
| 1 | Lime; juice of | |
| 1 | cup | Good quality vodka |
| 4 | tablespoons | Chilli sherry |
| 4 | larges | Whol fresh red chillies |
| 1 | Bottle dry sherry | |
Directions
CHILLI SHERRY
Juice the tomatoes and other vegetables using a mechanical extractor.
Reserve the juice and add the seasonings, citrus juices and spirit and then stir in the fine chopped tomato pulp (for texture).
Chilli sherry:
Place 4 large whole red chillies, previously blanched for 15 seconds in boiling water, into a sterilised white wine (clear glass) bottle. Pour over them a bottle of dry sherry, such as fino. Cream or medium sherries do not seem to work very well with this idea. Leave to steep for about 3 weeks.
A few drops of chilli sherry adds flavour to gravy, risotto, soup and other sauces.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.