Name: Eye-Popping Soup
Yield: 1
Ingredients: 2 tbsp. unsalted butter -; 1 onion -; 3 garlic cloves -; 1/2 c. dry white wine -; 2 can crushed tomatoes -; 1 qt. homemade or low-sodium store-bought chicken stock -; 3 sprig oregano or marjoram -; 1/2 c. half-and-half -; Coarse salt and freshly ground pepper -; 6 pitted black Kalamata olives -; 2 sprig fresh rosemary -; 4 fresh chives -; 1 lb. bocconcini (bite-size mozzarella balls) -; 1 jar small pimiento-stuffed olives -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Eye-Popping Soup

1. 2 tbsp. unsalted butter -

2. 1 onion -

3. 3 garlic cloves -

4. 1/2 c. dry white wine -

5. 2 can crushed tomatoes -

6. 1 qt. homemade or low-sodium store-bought chicken stock -

7. 3 sprig oregano or marjoram -

8. 1/2 c. half-and-half -

9. Coarse salt and freshly ground pepper -

10. 6 pitted black Kalamata olives -

11. 2 sprig fresh rosemary -

12. 4 fresh chives -

13. 1 lb. bocconcini (bite-size mozzarella balls) -

14. 1 jar small pimiento-stuffed olives -

How to cook deliciously - Eye-Popping Soup

1. Stage

Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.

2. Stage

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. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on rim of each bowl.