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Halloween Blood Soup

  • Author: Liz Sloan
  • Cook Time: 30 minutes
  • Total Time: 30 minutes

Description

ADAPTED FROM NYT Cooking


Ingredients

½ pound butter (2 sticks)

3 medium onions diced

1 tablespoon of minced garlic

½ cup all-purpose flour

4 28-ounce cans diced tomatoes

1¼ cups chicken broth

¼ cup sugar

1 tablespoon kosher salt

1 teaspoon celery salt

1 teaspoon pepper

1 teaspoon smoked paprika

Zest of 1 lemon

Pinch of cayenne

¾ cup half-and-half

Optional:

2 tablespoons honey (to taste)6-8 drops red food coloring (for a more blood red color)


Instructions

In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.

Add garlic and sauté for 1 additional minute.

Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.

Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt, pepper, paprika, lemon zest and cayenne. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.

Stir in half-and-half, honey and red food coloring. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.


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