For a hearty soup that’s ideal for chilly fall and winter days, combine bratwurst that has been browned and crumbled with navy beans. In addition to adding color, spinach and carrots are both nutritious. Corn muffins with a beer or cider go well with it!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 1 (.25 ounce) envelope unflavored gelatin
- ¼ cup boiling water
- 2 cups vegetable juice (such as V-8®)
- 1 dash Worcestershire sauce, or to taste (Optional)
- 2 cloves
- 1 bay leaf
- ½ cup chopped onion
- ½ cup chopped celery
Instructions
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Reviews
I grew up on Tomato Aspic with blobs of homemade mayo. This tastes the same.
I used a package of lemon gelatin, two cans of drained, rinsed baby shrimp, V–8 juice, grated onion and celery, and used a 9×13 cake pan. Serve on a lettuce leaf and a creamy salad dressing on top. This was always a hit in the lunchroom when I worked at a small department store in the ’70’s — so popular that we had to put in our lunch orders the day before so they did not run out of it.
Pretty good cold tomato soup. I added green pepper and jalapeno pepper to the vegetables, but it never gelled. I’ve added 2 more envelopes of gelatin to see if that will kick it.
I make this every year at Thanksgiving! How long will it keep in the refrig?
Added a bit of Frank’s Red Hot to spice it up and it was quite good. One hint..don’t mix the gelatin up FIRST..it will congeal and that’s not a good thing!!!
I use sugar free lemon jello, one can of small shrimp with juice (or deli salad shrimp) fresh squeezed lemon juice, 4-6 green onions, celery, sometimes avocado-if not counting calories, salt, white pepper, Worcestershire to taste, a few shakes of cayenne if my wife is not partaking. I never use mayo but do add the aspic to a healthy green lettuce salad in place of a dressing. I only gave this a 3 because it is lacking the ingredients that I have listed. Ingredient amounts are for your taste buds to decide.
This is a great recipe by Barbara. Easy and really retro. Tastes great.
Perfect SOuthern Recipe….I mean, I don’t really boil the V8 juice but it works. If you use individual molds put a small amount of the celery and onions in the individual mold before the juice mixture. I also add a little salt and pepper and my mom likes it with olives sliced but I don’t like olives so I leave them out. Great with a dallop of homemade mayonnaise.
Great for ‘ladies luncheons’. Chill in ring mold. Unmold onto frilly lettuce lined platter, filling center with ice cold, crisp shrimp and lemon wedges. Nice served with mini lemon poppyseed muffins. So simple and elegant. Use your imagination for add-ins (minced jalepanos, or cucumber is nice).