Last night I went to a pretty epic wedding and drank all of the things. So dinner tonight could only be Hangover Soup. It’s rich and nourishing and NOMMMMM. Basically it’s like the Bloody Mary of soups
Here’s how I made it!
(I found this recipe on Fresh Direct, originally from “Dairy Hollow House Soup & Bread Cookbook” by Crescent Dragonwagon).
Throw like 6 cloves of garlic in a giant pot with some fresh parsley, sage, and thyme (Rosemary is not invited to this party). Oh, and 3 whole cloves. Then dump 6 cups of your preferred stock in the pot and boil/simmer that stuff for an hour (or until your patience runs out.
Taste the broth and add a bunch of black pepper and dried herbs because the broth is still kinda bland. Cook for another 10ish minutes. Pull out the herbs and smoosh the garlic cloves.
Add 2 cups of tomato juice (or V8 or *gasp* Clamato) and some worcestershire sauce. Bring up the temperature and toss in 3/4 cups pasta like baby shells or elbows—mac and cheese kinda stuff. Cook until the pasta is done.
Here’s the trickier part. Beat three egg yolks in a little bowl. And slowly add a little bit of the soup to the eggs spoon by spoon to temper the eggs. Once the eggs are up to temperature, add it to the soup. It’ll thicken up the soup and turn it kinda orange - like tomato soup orange, not Doritos orange. Let it cook for a few more minutes.
Now scoop some of this deliciousness into a bowl. Add hot sauce to taste. Dump a pile of yummy shredded cheddar cheese and a couple avocado slices on top.