Preparation – step by step recipe
- Prep the colored eggs: Boil the eggs in water for 10 minutes. Drain them, rinse them under cold water, then gently tap the shells with the back of a knife to crack them. Submerge them in a mixture of water and beet juice, then let them soak for 30 minutes to take on color.
- Cook the vegetables: Peel and coarsely chop the onions and potatoes, and slice the zucchini. Place everything in a large Cicla casserole along with the broccoli, peas, and peeled garlic cloves. Season with salt and pepper, cover with water, and cook until the vegetables are tender.
- Make the eyes: Peel the hard-boiled eggs. Then, using a small piping tip, carefully remove a small circle of egg white from the center of each egg. Soak the pieces of egg white in a mixture of water and blue food coloring for 15 minutes. Place them back into the hollow in the egg, and add a small sliver of black olive as the pupil.
- Blend the soup: Once the vegetables are cooked, add the heavy cream and blend until the texture is smooth and creamy.
- Plate the soup: Pour the soup into bowls. For one bowl, place two decorated eggs on small pieces of bread to hold them in place. Cut a large slice of pomegranate and place it in the bowl to represent brains. Add a few fresh herbs and a few drops of ketchup for the finishing touch.
