Chilled Cucumber-Dill Soup
Amuse Bouche
source: recipe and
photograph created by www.finedinings.com
easy ... make ahead then
serve on ice .... impressive!!
1 cucumber, peeled, seeded,
coarsely chopped
1 green onion, coarsely chopped
1 cup chicken broth
1 tablespoon fresh or 1 teaspoon dried dill weed
1/2 cup heavy cream
Salt and pepper, to taste
shot glasses
crushed ice
Place cucumber, onion and chicken broth in a small saucepan, bring to a boil
then reduce heat and simmer until softened. Transfer to a
blender or food processor and puree with dill and cream until smooth; add salt
and pepper according to taste. Pour into a container with a pouring
spout. Cover and refrigerate to chill until ready to serve.
Pour 1 to 2 tablespoons chilled soup into each shot glass. Place crushed
ice on a serving tray, place the shot glasses on the tray of ice and serve your
guests... very impressive!
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