Halloween Eyeballs in Green Brains (#1228)

Serves
Ready
6
27
Minutes
Prep
Cook
12
Minutes
15
Minutes
Categories
Soups Halloween Holidays Side Vegetarian
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Ingredients

  • 3 tablespoons Unsalted Butter
  • 2 1/2 pounds Broccoli Florets chopped into 1/2-inch, stalks chopped into 1/2-inch pieces
  • 3 Shallots finely chopped
  • 1 clove Garlic minced
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper freshly ground, or to taste
  • 1 cup Stock vegetable or chicken
  • 1/2 pound Cheddar Cheese sharp, 2 cups and grated
  • 6 large Eggs hard-boiled and peeled
  • 6 Black Olives pitted
  • 1 pinch Nutmeg prefer freshly grated

Directions

  1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat.
  2. Stir in the chopped broccoli stems, shallots, garlic, salt, and pepper; cook, stirring, until the shallots are tender, 3 to 5 minutes.
  3. Stir in the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated.
  4. Remove from the heat, stir in the cheese, and toss to combine.
  5. Working in batches, transfer to a blender and purée until smooth.
  6. Bring a large pot of lightly salted water to a boil.
  7. Add the florets and cook for 2 to 3 minutes.
  8. Drain and rinse under cold running water to stop the cooking.
  9. Cut a notch in the side of each egg and press an olive into it.
  10. Heat broccoli purée over medium heat until just warmed through, about 5 minutes.
  11. Stir in the florets and the remaining butter.
  12. Spoon the gruel into individual soup bowls and top each with an egg eye, serve immediately.
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