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Bubbling Cauldron: Bat Wing Soup

Source of Recipe

directrecipes.com


List of Ingredients

* 4 cloves Garlic, peeled
* 2 Tbs. Vegetable Oil
* 4, 14-oz. cans Stewed Tomatoes
* 1/2 cup Whipping Cream
* 6 slices White Bread, crusts removed
* 2 Tbs. Butter or Margarine, softened
* 2 tsp. Italian Seasoning


Recipe

In a saucepan, sauté the garlic in the oil over moderate heat until tender.

In a blender or food processor, puree the garlic with the stewed tomatoes, in smaller batches if necessary to keep the mess to a minimum.

Return the mixture to the saucepan and bring it to a boil. Reduce the heat to low, then add the whipping cream, stir and warm through.

To prepare the bat wings, flatten the crust-less bread with a rolling pin. Using kitchen shears, cut each slice of bread in half on the diagonal making a wavy cut as you go.
Spread the flattened and cut bread with butter or margarine on both sides and place on a baking sheet. Sprinkle the Italian seasoning on the bread and bake in a pre-heated 400-F degree oven for 5 to 8 minutes, turning once.

To serve, pour a bowl of soup and place two of the toasted bat wing bread slices in the bowl with the pointed ends of the seasoned toast extending out to the rim of the bowl, and the widest portion of the bread meeting at the center of the bowl and enjoy. Serves 6.

Kitchen Staff Tip: The first time we prepared our bat wings our guests said they looked more like butterflies than bats. After insulting The Cook, the Kitchen Staff prepared the toasted bread from Pumpernickel, to darken the wings. But they still were not black enough for The Cook. So, she added black food coloring to the butter, (ick) then toasted the bat wings, and everyone was convinced that the flattened bread was actually the leathery wings of the spooky little mammal. If appearance is important to you, perhaps you will do the same.