How To Make Eye-Popping Soup
Amp up your Halloween spread with this eye-popping soup recipe, made with a chicken stock base and olive-bocconcini eyes, for a spooky and tasty bowl.
Serves:
Ingredients
- 2tbspunsalted butter
- 1onion
- 3clovesgarlic
- ½cupdry white wine
- 2cancrushed tomatoes
- 4cupschicken stock,homemade or low-sodium store-bought
- 3sprigsoregano,or marjoram
- ½cuphalf-and-half
- coarse salt and freshly ground pepper,to taste
- 6black kalamata olives,pitted
- 2sprigsfresh rosemary
- 4fresh chives
- 1lbbocconcini,(bite-size mozzarella balls)
- 1jarpimiento-stuffed olives,small
Instructions
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Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook for about 6 minutes until onion is translucent.
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Add wine and cook for about 1 minute until most liquid has evaporated. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently for about 45 minutes until thickened.
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Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.
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Use a toothpick to pierce each Kalamata olive 4 times all the way through to another side. Insert a rosemary leaf into each hole to make 8 legs. Insert 2 pieces of chive into the small hole at the end of the olive to make antennae.
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Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
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Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on the rim of each bowl.
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Serve and enjoy.
Nutrition
- Calories: 2707.60kcal
- Fat: 166.47g
- Saturated Fat: 88.61g
- Trans Fat: 0.93g
- Monounsaturated Fat: 55.43g
- Polyunsaturated Fat: 9.33g
- Carbohydrates: 152.42g
- Fiber: 29.71g
- Sugar: 71.96g
- Protein: 148.52g
- Cholesterol: 492.97mg
- Sodium: 6852.10mg
- Calcium: 3095.34mg
- Potassium: 4767.76mg
- Iron: 24.40mg
- Vitamin A: 1296.28µg
- Vitamin C: 106.60mg
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