Two Crows Farm and Recreation

Halloween is one of my personal faves. How often do we get the chance to dress up and scare little kids?
There is a part of me that tires of the fall back costumes... It seems to be a bit of an excuse for men to dress up as women and for women to dress up as, well, a little on the promiscuous side...  so when I do see a costume that is well though up and well put together I am thoroughly elated!
As far as halloween treats go I have seen a lot of different sweet treats for parties, one of my personal faves is Eyeball soup.
It is gross to look at which is a bonus! But it is actually a pretty simple, tasty, nourishing meal.
So whether you are feeding kids pre trick-or-treating or you are having your fabulous friends over for a dinner party you should give it a go!

Two Versions of the same soup:

Chichic or Mom on the Go

There are a few ways to make this soup. I have done a lovely, but a little more time consuming version as well as one that is quick and easy.
Either way you make this dish it is going to gross out even the most seasoned spook or elegant dinner guest.

Have fun with it- add your favourite seasoning and enjoy!


Chichic Version 
Ingredients:

• 2 tablespoons  butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cans (28 ounces each) crushed tomatoes
• 4 cups chicken stock
• 3 sprigs oregano or marjoram
• 1/2 cup half-and-half
• Coarse salt and freshly ground pepper
• 4 fresh chives, cut into 1-inch pieces
• 1 pound (about 30) bocconcini (bite-size mozzarella balls)
• 1 jar small pimiento-stuffed olives

Directions:

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.
2. Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.
3. Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.
4. Meanwhile, make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
5. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup.

Mom on the Go Version 
Ingredients:

• 1 can or tetra pack of pre-made tomato soup
• 1 pound (about 30) bocconcini (bite-size mozzarella balls)
• 1 jar small pimiento-stuffed olives
  
  Directions:
  1. Make soup according to manufacturers directions.
  2. Meanwhile, make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
  3. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup.