Bloody Mary soup with shrimp

Ingredients for 8 servings:

• 1 onion(s)
• 2 garlic cloves
• ½ celery
• 4 tbsp oil
• 1 can tomatoes, peeled, drained weight 400 g
• 300 ml vegetable stock
• 4 tbsp vodka
• 8 large prawns, raw, ready to cook without shell
• salt and pepper
• 2 tsp sugar
• Tabasco
• Worcestershire sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

The day before: Peel and finely dice the onion and garlic. Wash the celery and remove the strings. Place 8 good-looking leaves, including a piece of the stem, in a freezer bag and store in the vegetable compartment of the refrigerator. Trim and finely dice the remaining celery. Sauté everything in a pot in 2 tablespoons of hot oil for 2-3 minutes. Remove the green stem ends from the tomatoes, if necessary. Add the tomatoes, juice, and broth. Bring to a boil, season with salt, pepper, and 1-2 teaspoons of sugar, then chill. Before serving: Heat the soup, season with Tabasco, Worcestershire sauce, and vodka. Cut a slit along the back of the shrimp and remove the black intestines. Rinse, pat dry, and fry in a pan in hot oil for 3-5 minutes. To serve: Ladle the soup into small jars. Hang the shrimp on the side and garnish with celery leaves.