New Year's Day Chunky Blood Mary Soup Recipe Recipe

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New Year's Day Chunky Bloody Mary Soup

There's nothing as quick and festive as a Chunky Bloody Mary Soup --served cold-- for an elegant New Year's Day or Weekend brunch. Instead of salty tomato juice found in most recipes, I made my own tomato juice in the blender, mixing at medium speed for 30 seconds using 15 ounce cans of Muir Glen Organic Brand tomato sauce and chipotle seasoned diced tomatoes. The soup base is thick and flavorful and just the right consistency to hold the chunks. For the "chunks" I used Muir Glen Meridian Ruby Fire Roasted Tomatoes. Muir Glen is a superior quality canned tomato and organic. Another tasty option included the imported canned diced Italian plum tomatoes. The soup cooks for a total of 15 minutes. When it's cooled, add 3 tablespoons of uncooked vodka and the juice of a whole lemon. Chill until ready to serve. Have fun with the garnishes.


3 Tablespoons olive oil
4 celery ribs, diced evenly into 1/4 inch pieces
15 ounce can of organic tomato sauce
15 ounce can of chipolte flavored diced tomatoes, including the liquid
Two - 15 ounce cans of Muir Glen Meridian Ruby Fire Roasted diced tomatoes
1 teaspoon of lemon zest
1 Tablespoon of Worcestershire sauce
8 drops of Tabasco Sauce
3/4 cup of chicken, beef or vegetable broth
3/4 cup of vodka
After the soup has cooled for 5 minutes, add:
3 Tablespoons of vodka
Juice of a whole lemon

GARNISHES: lemon slices, horseradish cream, celery sticks (or other vegetables), Tabasco sauce


In a soup pot, saute celery in olive oil for 10 minutes until tender. In the meantime, blend the tomato sauce and diced chipolte tomatoes on medium speed for about 30 seconds until smooth. Add to soup pot along with the two cans of diced tomatoes, including liquid. Cook for 5 minutes on medium heat. Add lemon zest, Worcestershire and Tabasco sauces, and chicken broth. Cook 5 more minutes. Add vodka. Let cool. Stir in additional vodka and lemon juice, and refrigerate until ready to serve. Garnishes may be prepared up to several hours before serving.

Garnish with some or all of the following: a dollop of horse radish cream (made with 1 Tablespoons of jarred or fresh grated horseradish mixed with 4 ounces of sour cream), lemon slices, celery sticks, trimmed and with leaves (or a pickled vegetables such as green beans or asparagus), Tabasco sauce.

New Year's Soup

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Our New Year's Soup is a cross between a soup and a stew that's packed with all sorts of goodness, and a few ingredients that could bring you lots of good fortune. So, grab your biggest ladle and get ready to enjoy steamin' bowls of this all-around good-for-you New Year's Soup.

What You'll Need

  • 2 (15.8-ounce) cans black-eyed peas, undrained
  • 3 (14-ounce) cans chicken broth
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 1 / 2 cup chopped onion
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups diced cooked ham
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chopped fresh collard greens
  • Hot sauce for splashing

What to Do

  1. In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce mix well. Add collard greens on top.
  2. Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.


Looking for some lighter meals to start the new year with? Check out our FREE eCookbook, Lighten Up: 20 Tasty & Healthy Recipes for the New Year.


  • 2 boneless, skinless chicken thighs (about 6 ounces 170g each), cut into 3/4-inch pieces
  • 2 tablespoons (30ml) dry sake
  • 1 teaspoon kosher salt, plus more as needed
  • 1 ounce (30g) sliced or whole dried shiitake mushrooms
  • 1/3 ounce (10g) kombu (about two 6- by 2-inch pieces)
  • 2 quarts (2 liters) warm white or brown chicken stock, low-sodium chicken broth, or water (see note)
  • One 4-ounce (115g) bunch spinach, washed well
  • One 3 1/2 ounce (100g) piece burdock root, peeled, julienned, and held in water acidulated with lemon juice
  • One 3 1/2 ounce (100g) lotus root, peeled, sliced crosswise about 2mm thick, and held in water acidulated with lemon juice (optional)
  • 1 large (4 1/2 ounce 125g) carrot, peeled and sliced into 1/16-inch (1.5mm) thick rounds (cut with a channel knife to look like flowers, if desired)
  • 1 small (4 1/2 ounce 125g) daikon, peeled and sliced into 1/16-inch (1.5mm) thick rounds (cut with a channel knife to look like flowers, if desired)
  • Large pinch bonito flakes (katsuobushi)
  • 2 teaspoons (10ml) light (usukuchi) or dark (koikuchi) Japanese soy sauce, plus more as needed
  • 8 slices naruto kamaboko (Japanese white fish cake with pink swirl), each about 2mm thick
  • 3 rectangular pieces of kiri mochi, each split into 4 pieces along scored lines (see note)
  • 8 sprigs mitsuba (Japanese parsley optional)
  • Thinly sliced scallions, for garnish
  • Zest of half a fresh yuzu, Meyer lemon, or regular lemon

Rice cake soup

Teeokguk (rice cake soup) is a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Koreans always eat it on Seollal (Korean New Year’s Day), the first day of the Lunar calendar and one of the most important holidays in Korea. Traditionally, according to Korean age reckoning, everyone’s age went up one year on Seollal, and the process wasn’t totally complete until you had a bowl of tteokguk. I make a beef broth in this recipe, but you can use any meat you prefer, or use seafood, or just make an anchovy stock or kelp stock.

You’d ask someone on Seollal: “Did you eat a bowl of rice cake soup today?” Meaning: are you one year older?

These days Koreans also have tteokguk on Western New Year’s day, January 1st, too. The whiteness of the soup symbolizes a clean, fresh start to the new year, and the disc-shaped rice cakes look like coins, so they symbolize a wish for upcoming prosperity for anyone who eats them.

Despite the symbolism, this soup is not just for special occasions: personally, I eat it all the time, because it’s delicious and easy to make! It’s a one bowl meal.

I think the real key to this soup is i making a clear, delicious broth, which takes some care and attention to do. But overall this is a very easy recipe to make: you can buy the rice cakes in a Korean grocery store, or even make your own with my garaetteok recipe.

Why don’t you make a resolution to try tteokguk on new year’s day, and let me know how it turns out!

Ingredients (2-3 servings)

  • 1 pound store-bought sliced tteok rice cakes or homemade rice cakes (store-bought or homemade, if they are frozen, soak them in cold water for 30 minutes and drain before using)
  • 7 cups water
  • ½ pound beef (flank steak or brisket), chopped into small pieces
  • 3 to 4 garlic cloves, minced
  • 1 dae-pa large green onion (or 3 green onions), washed and sliced thinly and diagonally.
  • 2 teaspoons vegetable oil
  • 2 eggs
  • 1 tablespoon fish sauce (or soup soy sauce to your taste)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon ground black pepper
  • 1 sheet of dried seaweed paper (gim aka nori)
  • 1 red pepper (optional), chopped
  • salt


  1. Bring the water to a boil in a heavy pot over high heat and add the beef and garlic and cook for 5 minutes.
  2. Turn the heat down to medium, cover, and cook for 20 to 25 minutes until the beef is tender and has infused the water with flavor.
  3. Roast both sides of a sheet of gim until it’s bright green and very crispy. Put it in a plastic bag and crush it by hand. Set aside.
  4. Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.
  5. Add the cooking oil to a heated non-stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess with a kitchen towel, leaving a thin oily layer on the pan.
  6. Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.
  7. Add the rice cake slices to the boiling soup along with fish sauce and kosher salt. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floated and are softened throughout. Pour the egg whites by little by little into the soup and cook for 30 seconds.
  8. Add sesame oil, ground black pepper, and chopped green onion. Stir the soup. Remove from the heat and ladle the rice cake soup into individual serving bowls. Garnish with yellow egg strips, crushed seaweed, and red pepper if you want.
  9. Serve it right away, with kimchi and more side dishes if you want. If you wait too long the rice cakes will get soggy, so everybody dig in and enjoy!

First, put the beans into a saucepan with 3 pints (1.7 litres) of cold water, bring to the boil and boil for 2-3 minutes. Then turn the heat off, put a lid on and leave on one side for about an hour, to soak.

Towards the end of that time, heat the oil in a large pan and gently fry the onion, garlic, celery, carrots and bacon together for about 10-15 minutes.

Now return to the soaked beans and bring them back to the boil with the lid on and simmer for about 30 minutes, or until the beans are tender. Then, using a draining spoon, scoop out about half the beans and transfer them to an electric blender.

Measure and add a pint (570 ml) of their cooking water and blend until smooth then pour this on to the softened vegetables and add the remaining whole beans and their cooking water together with the prepared leeks, courgettes, cabbage, basil and a further pint (570 ml) of water.

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    • 1 cup plus 1 tablespoon distilled white vinegar, divided
    • 1 pound beef shank, meat cut off bones into 1" cubes
    • 1 pound stew beef (preferably chuck) cut into 1" cubes
    • 1 cup Epis Seasoning Base
    • 3 tablespoons fresh lime juice (from about 1 lime)
    • 1 tablespoon seasoned salt
    • 15 cups beef or vegetable broth, divided
    • 1 pound beef bones
    • 1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
    • 3 large russet potatoes (about 2 pounds), finely chopped
    • 3 carrots (about 1 pound), sliced
    • 1/2 small green cabbage (about 1 pound), very thinly sliced
    • 1 medium onion, sliced
    • 1 celery stalk, coarsely chopped
    • 1 leek, white and pale-green parts only, finely chopped
    • 2 small turnips, finely chopped
    • 1 green Scotch bonnet or habanero chile
    • 1 1/2 cups rigatoni
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    • 1 teaspoon garlic powder
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    • 1/2 teaspoon freshly ground black pepper, plus more
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    • 1 parsley sprig (optional)
    • 1 thyme sprig (optional)
    • 2 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • Crusty bread (for serving)
  1. Special Equipment
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40 New Year's Good-Luck Foods to Bring Health, Wealth, and Happiness in 2021

Make these delicious recipes a part of your New Year's Day tradition.

Even if New Year's Eve parties and grand celebrations are off the table this year, there are so many ways that let you keep your favorite New Year's traditions alive, whether it's toasting with champagne cocktails or scarfing down a hearty New Year's brunch. Setting yourself up for success in the year ahead is arguably one of the best ways to celebrate. For some people, that means making a New Year's resolution, while for others it simply calls for picking up a cute daily planner. But there's another, lesser-known tradition practiced by people around the world: eating a variety of good-luck foods on January 1.

Certain foods, like noodles, cabbage, and lentils, symbolize good fortune in the new year. After downing plenty of bubbly and sweet treats on New Year's Eve, start 2021 off right with these New Year's good-luck foods that all promise wealth, prosperity, and good fortune in the coming year. Take a note from different cultural traditions from a range of countries around the world as you make these delicious recipes, everything from green side dishes to crowd-pleasing pork dinners.

The color green symbolizes luck &mdash think about four-leaf clovers, dollar bills, and jade jewelry. As if that's not enough, eating a plate full of greens (kale, green beans, and Brussels sprouts) will start your year off on a healthy note.

Try these recipes:

In many Asian countries, people eat long noodles on New Year's Day to lengthen their life. One catch: You can't break the noodle from your plate to your mouth.


First place the tomatoes (including the one for the salsa) in a heatproof bowl, pour boiling water over them and cound 60 seconds.

After that, pour off the water and slip off their skins (protecting your hands with a cloth if the tomatoes are hot). You can watch how to do this in our Cookery School Video on the right, or click here to watch. Reserve the tomato for the salsa and chop the others very finely, adding them to a medium-sized saucepan. Bring them up to a gentle simmer and let them cook for about 3 minutes.

Meanwhile, make the salsa. Cut the reserved tomato in half, then squeeze out the seeds and dice the flesh. Now mix the tomato and the celery with the remaining ingredients. Next, pour in the tomato juice and the rest of the soup ingredients into the saucepan and season. Taste and add more Tabasco or lime, if needed. Now bring everything back up to simmering point. Then ladle the soup into hot bowls and spoon half the salsa on to each one before serving.


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