Bloodshot Eyeball Soup |
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.
Ingredients
- 1 tbsp (15 mL) butter
- 1 clove garlic, minced
- 1 cup (250 mL) chopped onion
- ½ cup (125 mL) chopped celery
- 4 cups (1L) peeled and diced yellow fleshed or oblong potatoes (about 3 large)
- 4 cups (1 L) reduced- sodium chicken stock
- 1-½ cups (375 mL) shredded Canadian old white Cheddar cheese
- 1 cup (250 mL) low fat sour cream (5% M.F.)
- 6 tbsp (90 mL) canned whole cranberry sauce
Directions
1. 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.
2. 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.
3. 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.
Preparation time: 10 minutes
Cooking time: 25 – 32 minutes
Yield: 6 servings
Cooking Tip:
- 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.
