This spooky tomato soup gets extra richness from a splash of cream. It's laced with garlic (to keep vampires away!), and garnished with tasty, toasty "bat wings".
(serves 6)
2 T. canola oil
4 garlic cloves, peeled
4 cans (14&1/2 oz. each) stewed tomatoes, undrained
1/2 cup heavy whipping cream
6 slices black rye* bread
2 T. Kerrygold* butter, melted
2 t. Italian seasoning
Freshly ground pepper
In a large saucepan, heat oil over med. heat; sauté garlic just until tender Stir in tomatoes. Puree with an immersion blender. Or, puree in batches in a blender and return to pan. Bring soup to a boil. Stir in cream; heat over low heat. Keep warm. Preheat oven to 400. For wings, flatten bread on a work surface using a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut to resemble bat wings. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with Italian seasoning Bake until toasted, 5-8 min., turning once. Serve soup with wings. If desired, sprinkle with pepper.
"Live a life of Gratitude!!"
Love,
MM
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