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Eyeball Soup Recipe
Eyeball Soup Recipe photo by Taste of Home

Eyeball Soup Recipe

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My family has fun serving this creamy soup to unsuspecting guests and watching their reaction when they stir up an onion "eyeball". You can make the soup a day ahead and reheat it in the slow cooker.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 1/4 cup butter or margarine
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon coarsely ground pepper
  • 5 cups milk
  • 1 bottle (46 ounces) V8 juice or spicy hot V8 juice
  • 1 cup frozen pearl or small whole onions, thawed

Directions

  1. In a large saucepan, melt butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In another saucepan, bring V8 to a boil. Reduce heat; gradually whisk in white sauce. Add onions; heat through. Yield: 10 servings (about 2-3/4 quarts).
Editor’s Note: If a smoother soup is desired, cool and puree in batches in a blender before adding onions.
Originally published as Eyeball Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p243

Reviews for Eyeball Soup(1)

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MY REVIEW
Reviewed Oct. 31, 2008

I made this soup for a soup cook-off at work on Halloween, and won "Most Unique". I added a hint of cinnamon & nutmeg & all spice, too. I also pierced the ends of the onions with whole cloves to resemble a pupil. It went over very well. Very easy recipie that I would definately make again!

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