EYE SOUP RECIPES

EYE-POPPING SOUP RECIPE | MARTHA STEWART

Eye-Popping Soup Recipe | Martha Stewart image

Make your own homemade tomato soup, which will keep you warm on a chilly Halloween night. Create the eye-catching garnish by stuffing individual mozzarella balls with pimento olives.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
1 onion, finely chopped
3 garlic cloves, minced
1/2 cup dry white wine
2 cans (28 ounces each) crushed tomatoes
1 quart homemade or low-sodium store-bought chicken stock
3 sprigs oregano or marjoram
1/2 cup half-and-half
Coarse salt and freshly ground pepper
6 pitted black Kalamata olives
2 sprigs fresh rosemary
4 fresh chives, cut into 1-inch pieces
1 pound (about 30) bocconcini (bite-size mozzarella balls)
1 jar small pimiento-stuffed olives

Steps:

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and 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. Have 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 rim of each bowl.

EYEBALL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Eyeball Soup Recipe: How to Make It - Taste of Home image

My family has fun serving this creamy soup to unsuspecting guests and watching their reaction when they stir up an onion "eyeball". You can make the soup a day ahead and reheat it in the slow cooker.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 10 servings (about 2-3/4 quarts).

Number Of Ingredients 7

Ingredients

1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/2 to 1 teaspoon coarsely ground pepper
5 cups milk
1 bottle (46 ounces) V8 juice or spicy hot V8 juice
1 cup frozen pearl or small whole onions, thawed

Steps:

In a large saucepan, melt butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In another saucepan, bring V8 to a boil. Reduce heat; gradually whisk in white sauce. Add onions; heat through.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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