Chilled cucumber dill soup with green onions, chicken broth and cream blended together and served in shot glasses over ice. An easy, gourmet Amuse Bouche.
Servings 2cups
Ingredients
1cucumberpeeled, seeded, and coarsely chopped
1green onioncoarsely chopped
1cupchicken broth
1tbspfresh dillor 1 teaspoon dried dill
½cupheavy cream
salt and pepper to taste
Instructions
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 spot. Cover and refrigerate to chill until ready to serve (allow 4 hours minimum).
Place crushed ice on a serving try; pour 1-2 ounces of soup into each shot glass, arrange on the tray and serve your guests.