Ingredients
2tbspunsalted butter
1onion
3clovesgarlic
½cupdry white wine
2cancrushed tomatoes
4cupschicken stock,homemade or low-sodium store-bought
3sprigsoregano,or marjoram
½cuphalf-and-half
coarse salt and freshly ground pepper,to taste
6black kalamata olives,pitted
2sprigsfresh rosemary
4fresh chives
1lbbocconcini,(bite-size mozzarella balls)
1jarpimiento-stuffed olives,small
Preparation
Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook for about 6 minutes until onion is translucent.
Add wine and cook for about 1 minute until most liquid has evaporated. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently for about 45 minutes until thickened.
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.
Use a toothpick to pierce each Kalamata olive 4 times all the way through to another side. Insert a rosemary leaf into each hole to make 8 legs. Insert 2 pieces of chive into the small hole at the end of the olive to make antennae.
Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on the rim of each bowl.
Serve and enjoy.
