The March issue of Southern Living features a few of the Food staff's favorite Spring soups. Unfortunately, due to space, we had to leave one of the story's best ideas on the cutting room floor: super-cool, easy-to-make ice bowls.
Ice Bowl
Makes 1 bowl
Prep: 15 min.; Cook 15 min.; Cool: 1 hr., 10 min.; Freeze: 8 hr.; Stand: 10 min.
We’ve boiled the water twice so the bowl will be clear when the water freezes, for an attractive serving bowl.
1 (4-cup) glass or stainless-steel bowl with rim
1 (6-cup) glass or stainless-steel bowl with rim
Freezer tape
Bring 6 cups water to a boil in a 2-qt. saucepan over medium-high heat. Remove from heat, and cool 10 minutes. Return to heat, and bring to a boil. Remove from heat, and cool completely (about 1 hour).
Fill 1 (6-cup) bowl half way with cooled water. Place 1 (4-cup) bowl inside 6-cup bowl. Using 4 (5-inch) pieces of freezer tape, tape rims of bowls together so that they are flush. There should be 1/2-inch to 1-inch of space between bowls.
Gradually pour cooled water into space between bowls, filling to just below rims of bowls. Freeze bowls 8 to 24 hours.
Place frozen bowls on a tray, and let stand at room temperature 8 to 10 minutes or until bowls separate easily. Remove tape and smaller bowl. Invert larger bowl, releasing ice bowl. Freeze ice bowl until ready to serve. Place on a small tray or charger plate to serve.
Note: You may use 6 cups distilled water and omit Step 1.
EXTRA!
CHECK OUT THE SLIDE SHOW - Test Kitchen specialist Angela Sellers gives you step-by-step instructions for the stylish ice bowls, which are the perfect complement to the story's three of the flavor-packed soup recipes -- Zucchini-Potato Soup, Blueberry Soup, and Asparagus, Lemon, and Dill Soup.
ICE BOWL STEP-BY-STEP PHOTO SLIDE SHOW
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