Chilled Cucumber Dill Soup on Ice Amuse Bouche
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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
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15 min
Prep Time 15 min
Total Time 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 |
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