Eye- Popping Soup Recipe-
Ingredients-
- 2 tablespoon(s) unsalted butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup(s) dry white wine
- 2 can(s) (28 ounces each) crushed tomatoes
- 1 quart(s) homemade or low-sodium store-bought chicken stock
- 3 sprig(s) oregano or marjoram
- 1/2 cup(s) half-and-half
- Coarse salt and freshly ground pepper
- 6 pitted black Kalamata olives
- 2 sprig(s) fresh rosemary
- 4 fresh chives, cut into 1-inch pieces
- 1 pound(s) (about 30) bocconcini (bite-size mozzarella balls)
- 1 jar(s) small pimiento-stuffed olives
Directions
- Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.
- Add wine and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes.
- 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.
- Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
- Make the eyeballs: 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.
- Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on http://inspiredtolaugh.net/eye-popping-soup-recipe/
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