Eyeball Soup Recipes
HALLOWEEN BLOODSHOT EYEBALL SOUP
Canadian White Cheddar and Potato Soup with a Cranberry Swirl:Hearty yet simple, this comforting soup will ground everyone before or after a day of candy. Thick potato Canadian Cheddar soup suspends the cranberries in the image of an eyeball. Who knew they could be so delicious? Make in advance and serve with a green salad for a spooktacular dinner or lunch.
Provided by Olha7397
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 405.9, Fat 23, SaturatedFat 13.7, Cholesterol 61.4, Sodium 486.3, Carbohydrate 35, Fiber 2.9, Sugar 11.4, Protein 15.9
GREEN GRUEL WITH EYEBALLS
People may feel a bit wary at first glance, but this broccoli soup is delicious and the eyeball is a harmless hard-cooked egg.
Provided by Matthew Mead
Yield Makes 6 servings
Number Of Ingredients 11
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.
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