If you have been following this blog from the beginning, you know that I have a leeeettle obsession with eyeballs.
Eyeball food, that is.
Of course that obsession is only fulfilled in the month of October when it comes to making “Ghoulish Grub.”
I mean, that would be just plain weird if I was making eyeball inspired food in say, July.
Today I have “Green Gruel with Eyeballs” a.k.a Broccoli Cheese Soup with Hard Boiled Eggs.
Slurping up eyeballs in soup form is nothing new to me! Last year I shared my own version, “Bloody Eyeball Soup” a.k.a. Creamy Tomato Soup with Meatballs; a rich and hearty tomato soup perfect for a crisp fall day. (Quick fact: Just like I am obsessed with eyeballs, I am obsessed with a good tomato soup, and will order it or make it, before any other soup almost every time. That’s just how I roll!)
But as far as healthy ‘er’ soups/Halloween food goes this one fits the bill. As most Broccoli Cheese Soup recipes have cream and an abundance of cheese, this version, to maintain that deep green color for ‘Green Gruel,’ does not have any cream and a substantial reduced amount of cheese. (I really did like that it is ‘lighter’ and not weighed down in cream.)
Because of the lack of these ingredients, this was full of that earthy broccoli flavor. Don’t be ‘scared’ (pun totally intended! Hehe!) of the ‘eyeball’ a.k.a hardboiled egg. It actually tasted pretty good in this soup and is a great way to stretch this soup, as well as add bulk and protein without bustin’ out the big bucks. Serve with a side salad and some crusty bread and you have a simple and speedy meal purrfect for all those ghouls and goblins.
PS: Doesn’t this soup remind you of the little green monster, Mike, from the Disney movie Monsters, Inc.? I totally love that movie! Damn now I’m thinking, you could make this soup and watch Monsters, Inc. for a fun filled family night! A perfect “Dinner and a Movie!” I know! Genius! Right?
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Green Gruel with Eyeballs
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4
2 tablespoons unsalted butter
2 pounds (about 4 cups) fresh or frozen broccoli, chopped (stems and florets)
1 small onion, finely chopped
2 stalks celery, finely chopped
2 garlic clove, minced
¼-½ teaspoon each salt and black pepper, as needed
¼ teaspoon nutmeg
2 1/2 cups vegetable broth
1 1/3 cups grated cheese (cheddar, Colby Jack, Monterey Jack)
4 hardboiled eggs, peeled
4 pitted black olives
Melt butter in a large sauce pan over medium heat. Add the chopped broccoli, onion and celery; cook, stirring, until tender, 2 to 3 minutes. Add in garlic and cook 1 minute more.
Add the broth, cover, and simmer 10-12 minutes. Remove from the heat, add the cheese, and stir to combine. Working in batches, carefully transfer to a blender and purée until smooth.
Return blended soup to sauce pan to heat through.
Cut a notch in the side of each egg and press an olive into it. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately.
Note: Serve this soup minus the hardboiled egg and you have a great vegetarian soup. To make this a vegan meal omit the hardboiled egg, substitute the butter with vegan margarine or olive oil, and replace the cheese with some pureed tofu to create a creamy and thick texture.
Adapted from Epicurious