Martin Bros. Recipes

Bloody Mary Basil Soup

Keywords: Fish & Shellfish, Soups

Added: September 07, 2017

3 cups Madame Mary Original Bloody Mary Mix (575700)

1 qt Custom Culinary Gold Label Savory Roasted® Chicken Base (500850), prepared

To taste McCormick Lawry’s® Pepper Supreme® (473101)

1/2 cup Bix Basil (391000), chopped

20 oz Anchor Chef’s Heavy Cream (929770)

2 oz Vodka; optional

As needed Roland Pomace Olive Oil (620390)

1 cup Capital City Medium Yellow Onion (361077), diced

1 cup Wholesale Celery (360445), diced

1 cup C.H. Robinson Medium Carrot (360280), diced

24 each Aqua Star White Tail-On Peeled & Deveined Shrimp – 16-20 ct (928340)

As needed McCormick Cajun Seasoning (472781)

As needed Shullsburg Italia™ Shredded Parmesan Cheese (900190)

PREP | 1. In a stock pot, heat olive oil. Sauté onion, celery and carrot. Add chicken base, bloody mary mix, pepper supreme and vodka. Bring to a simmer. Add basil. With an immersion blender or using a processor, blend until smooth. Add cream. 2. Skewer three shrimp per serving, season with Cajun seasoning and pan fry until cooked. 3. Top soup with shrimp skewer and garnish with shredded Parmesan cheese.

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