Eyeball Soup Recipes

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.

Steps:

• 1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat. Add the chopped broccoli stems, shallots, garlic, salt, pepper, and nutmeg; cook, stirring, until the shallots are tender, 3 to 5 minutes.
• 2. Add the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated. Remove from the heat, add the cheese, and toss to combine. Working in batches, transfer to a blender and purée until smooth.
• 3. Bring a large pot of lightly salted water to a boil. Add the florets and cook for 3 minutes. Drain and rinse under cold running water to stop the cooking.
• 4. Cut a notch in the side of each egg and press an olive into it. Heat broccoli purée over medium heat until just warmed through, 5 minutes. Stir in the florets and the remaining butter. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately.

Steps:

• Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the "eyes" out on a serving plate and refrigerate until serving time.

Steps:

• Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
• Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.

Steps:

• In large pot, melt butter over medium heat; cook garlic, onion and celery stirring for 3 to 5 min or until onion is softened. Add potatoes and chicken stock; bring to boil, over high heat. Reduce heat and simmer, stirring occasionally for about 10 to15 min or until potatoes are tender.
• In a blender, in batches, or with an immersion blender, puree until smooth; return to pot, if necessary. (Make-ahead: Cover and refrigerate up to 2 days.) Stir in cheese and sour cream; heat over low heat until cheese melts.
• Spoon 1 tbsp (15 mL) cranberry sauce in center of each shallow bowl and ladle soup around cranberries, not covering so it appears as an eyeball. Serve immediately. Serves 6. Preparation 10 minutes, cooking time 32 minutes.
• Tips:.
• For a Halloween cocktail party, serve hot soup in 2 oz. (50 mL) shot glasses and top with 1 tsp (5 mL) of cranberry sauce. Yield 30 servings.