Green Gruel with Eyeballs

Ingredients

• 6  olives black pitted
• 2.5 pounds broccoli chopped
• 1 cup chicken broth 
• 1  garlic clove minced
• 0.1 teaspoon ground pepper black
• 6  hard-cooked eggs peeled
• 1 pinch nutmeg freshly grated
• 0.3 teaspoon salt 
• 3  shallots finely chopped
• 2 cups sharp cheddar cheese grated
• 3 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• pot
• blender

Directions

1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat.
2. Add the chopped broccoli stems, shallots, garlic, salt, pepper, and nutmeg; cook, stirring, until the shallots are tender, 3 to 5 minutes.
3. Add the broth, cover, and simmer 20 minutes, until the broccoli stalks are tenderand the liquid almost evaporated.
4. Remove from the heat, add the cheese, and toss to combine. Working in batches, transfer to a blender and purée until smooth.
5. Bring a large pot of lightly salted water to a boil.
6. Add the florets and cook for 3 minutes.
7. Drain and rinse under cold running water to stop the cooking.
8. Cut a notch in the side of each egg and press an olive into it.
9. Heat broccoli purée over medium heat until just warmed through, 5 minutes. Stir in the florets and the remaining butter. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately.
10. Reprinted with permission from Matthew Mead's Monster Book of Halloween by Matthew Mead, (C) August 2009, Time Inc Home Entertainment