EYEBALL SOUP WITH BUGS
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SOUP:
2 Tbs unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
½ cup dry white wine
Two 28oz. cans crushed tomatoes
1 quart homemade or low-sodium store-bought chicken stock
3 sprigs oregano
½ cup half and half cream
coarse salt and freshly ground black pepper
BUGS:
6 pitted black kalamata olives
2 sprigs fresh rosemary
4 fresh chives, cut into 1-inch pieces
1 lb (about 30) bocconcini (bite-sized fresh mozzarella balls)
1 jar small pimiento-stuffed olives
1. Prepare soup: Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.
2. 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.
3. Using a slotted spoon, remove herbs. Purée soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.
4. Meanwhile, make the bugs. Use a toothpick to pierce each Kalamata olive 3 times (all the way through to the other side). Insert a rosemary leaf into each hole to make six legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
5. Make the eyeballs: Using a small melon baller, scoop out a hole from each mozzarella ball. Halve each pimiento-stuffed olive crosswise. Place a half, cut-side-out, in the hole in each mozzarella ball to make eyeballs.
6. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on the rim of each bowl.
Servings: 6
Cooking Tips
*Both kalamata olives and the fresh mozzarella balls can be found at Trader Joe’s.
Recipe Source: Adapted from Martha Stewart Living
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“This was a fun recipe to make for dinner during the week of Halloween. My son was just floored when I told him that we were having Eyeball Soup for dinner! It was actually a delicious tomato soup too!”
-San Diego, CA
