HALLOWEEN BLOODSHOT EYEBALL SOUP

Halloween Bloodshot Eyeball Soup image

Provided by Olha7397

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 garlic clove, minced
1 cup onion, chopped
1/2 cup celery, chopped
4 cups potatoes, peeled and diced yellow fleshed (about 3 large) or 4 cups oblong potatoes (about 3 large)
4 cups chicken stock, reduced- sodium
1 1/2 cups canadian old white cheddar cheese, shredded
1 cup sour cream (5% M.F.)
6 tablespoons whole cranberry sauce, canned

Steps:

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.
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.
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. Serves 6. Preparation 10 minutes, cooking time 32 minutes.
Tips:.
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.

Nutrition Facts : Calories 405.9, Fat 23, SaturatedFat 13.7, Cholesterol 61.4, Sodium 486.3, Carbohydrate 35, Fiber 2.9, Sugar 11.4, Protein 15.9