Chilled cucumber dill soup with green onions, chicken broth and cream blended
together and served in shot glasses over ice. See more of my easy gourmet
Amuse Bouche ideas I created, and Dinner Party Menus
Prep Time: 15 min
Total Time: 15 min
Servings: 8
Ingredients:
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
8 shot glasses
crushed ice
Instruction:
Put 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.
Place crushed
ice on a serving tray; pour 1 to 2 tablespoons soup into each shot glass,
arrange on the tray and serve your
guests... very impressive!
 |
Wine
recommendation: Pinot Gris; Chardonnay |
|