Bat Wing Soup Recipe
Convenient stewed tomatoes are the base for this spooky soup that gets extra richness from cream added minutes before serving. It's nicely flavored with garlic (to keep those vampires away!) and garnished with toasty bat wings. (They are a snap to cut out of white bread-see instructions below.)
- 2 tablespoons canola oil
- 4 garlic cloves, peeled
- 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 1/2 cup heavy whipping cream
- 6 slices bread
- 2 tablespoons butter, melted
- 2 teaspoons Italian seasoning
- 1. Preheat oven to 400°. In a large saucepan, heat oil over medium heat; saute garlic until tender, but not browned. Remove from heat.
- 2. In batches, puree tomatoes and garlic in a blender until smooth. Return all to pan; bring to a boil. Stir in cream; reduce heat to low and heat through, stirring occasionally.
- 3. On a work surface, flatten bread slices with a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut long sides to resemble bat wings.
- 4. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with Italian seasoning. Bake until lightly toasted, 5-8 minutes, turning once. Serve with soup. Yield: 6 servings.
1 cup soup with 2 bat wings: 257 calories, 16g fat (7g saturated fat), 33mg cholesterol, 589mg sodium, 27g carbohydrate (15g sugars, 3g fiber), 4g protein.
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