Recipe courtesy of Brooke Peterson
Episode: Challah Back
Save Recipe Print
Total:
6 hr 20 min
Prep:
20 min
Inactive:
6 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Special equipment: shot glass ice tray (This tray freezes water to make ice shot glasses, or "ice bowls", and are available at most kitchen supply stores)

Fill a shot glass ice tray with water and freeze overnight.

Combine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Peach Cobbler

Recipe courtesy of The Neelys

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword