Bubbling Cauldron: Vampire Soup
Source of Recipe
kidwizard.com
List of Ingredients
* One 28 oz. can stewed tomatoes
* 2 celery stalks
* 1/2 large onion
* 1 tablespoon parsley
* 1 teaspoon ground cumin seed
* 1 tablespoon basil
* 2 tablespoons butter
* 1 tablespoon all-purpose flour
* 1 teaspoon salt
* freshly gound pepper to taste
* 4 5-oz packages mozzarella string cheese
* 2 cups cream
* 2 cups milkRecipe
1. Ask a Parent Wizard's help.
2. Chop up the tomatoes. Wash the vegetables. Chop up the celery, onion, parsley and basil (if you have fresh herbs).
3. Place the chopped vegetables and herbs in a blender. Puree until smooth. Transfer to your cauldron.
4. Add the butter, sugar, flour, salt and pepper. Stir.
5. Cook over medium-high heat, stirring occassionally, until your brew comes to a boil. Lower heat.
6. Chant: Vampire soup, full of gloop. Suck it down, after sundown!
7. Place your bowls out.
8. Rip strips of the string cheese into each bowl.
9. Before serving, pour the cream and milk into your cauldron and stir thoroughly. Cook over medium heat for a few minutes until nice and hot. (Don't boil or the milk and cream will separate.) When the soup is steaming, ladle it into the bowls.
10. Serve with bat toast! Take a good, dark brown bread and cut out bats using a bat cookie cutter. Toast.
|
|
member logon
