Bat Wing Soup
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.)
4 garlic cloves, peeled
2 tablespoons vegetable oil
4 cans (14-1/2 ounces each) stewed tomatoes
1/2 cup whipping cream
6 slices bread, crusts removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning
Prep 10 Min. Cook 15 Min.
Total 25 Min.
In a saucepan, saute garlic in oil until tender. In a blender or food
processor, process garlic and tomatoes in batches until smooth.
Return all to the pan; bring to a boil. Reduce heat to low. Add cream
and heat through. Follow directions below to cut bat wings from
bread. Place on an ungreased baking sheet. Spread with butter;
sprinkle with Italian seasoning. Bake at 400 for 5-8 minutes or
until golden brown, turning once. Add two wings to each bowl of soup.
Serve immediately.
from tasteofhome.com
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/