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BLOODY MARY SOUP 
2 Tbsps. butter
1 medium onion, finely chopped
1 small garlic clove, minced
2 tsps. sugar
1 (28 oz.) can Italian plum tomatoes, including juice pureed in a blender or food processor
2 tsps. Worcestershire sauce
1 tsp. fresh lemon juice
1/8 tsp. fresh ground black pepper
Scant 1/2 tsp. salt or to taste
2-4 Tbsps. vodka or to taste
Finely chopped fresh parsley leaves or chives for garnish, optional

Good as a first course at brunch, this soup is a real eye-opener. If you prefer your Bloody Marys "virgin", omit the vodka. In a medium sized saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring frequently, for about 4-5 minutes, or until the onion is tender. Add the sugar, tomatoes, Worcestershire sauce, lemon juice, pepper and salt. Stir to mix well. Bring to a boil over high heat. Cover, lower the heat and simmer for an additional 2-3 minutes. Garnish individual servings with chopped parsley leaves. Serves 4.
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