6 SORTED Recipes for Soup Supping
Your garden might thank April showers for May flowers, but the drizzly weather can have a dampening effect on your mood. In order to banish the stormy skies from your kitchen, make any of these six soups, brought to you by SORTED.
1. Bloody Mary soup
SORTED has taken the flavors of a classic cocktail, the Bloody Mary, and turned it into soup for four. Passata is generally not sold in the U.S.; Cooks Info recommends replacing small amounts with tomato puree, but when a larger amount — like two cartons — is listed, use a blender or food processor on canned tomatoes and then strain them. One kilogram is about 2.2 pounds.
- 2 cartons of passata (1 kilogram in total)
- a splash of Tabasco
- ½ a lime
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of caster sugar
- 1 teaspoon celery salt
- 1 stick of celery
Horseradish melba toast
- 2 pieces of white bread
- 1 clove of garlic
- 1 tablespoon of horseradish sauce
Directions: Pour the passata, Tabasco, lime, vinegar, and sugar into a pan and bring to a boil to simmer for 2-3 minutes. Toast the pieces of bread under the grill until golden on both sides. Remove the crusts and slice the bread horizontally through the center to make two thinner crisp pieces and then slice diagonally across the pieces to make triangle shapes.
Peel the clove of garlic and rub over the crisp slices of toast. Spread a thin layer of horseradish sauce over each slice, as well. Place the uncooked side of the bread face up under the grill and toast until golden brown. Season the soup and serve in small bowls. Sprinkle with celery salt, garnish with a stick of celery, and serve a couple of horseradish melba toasts on the side.