Ingredients
2 tbsp. unsalted butter
1 onion
3 garlic cloves
1/2 c. dry white wine
2 can crushed tomatoes
1 qt. homemade or low-sodium store-bought chicken stock
3 sprig oregano or marjoram
1/2 c. half-and-half
Coarse salt and freshly ground pepper
6 pitted black Kalamata olives
2 sprig fresh rosemary
4 fresh chives
1 lb. bocconcini (bite-size mozzarella balls)
1 jar small pimiento-stuffed olives
Preparation
Step 1Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.Step 2Add 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.Step 3Using 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.Step 4Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.Step 5Make the eyeballs: 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.Step 6Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on rim of each bowl.
