Bat Wing Soup

4 garlic cloves, peeled
2 tablespoons vegetable oil
4 (14 1/2 ounce) cans stewed tomatoes
1/2 cup whipping cream
6 slices bread, crusts removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning

In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.

To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings. Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning.

Bake at 400 degrees F for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately.

Yield: 6 servings