The next time you're having a cocktail party or just a little get together try thinking of serving up some soups as finger food! Yes, finger food.
How? Just pour a few sips into a shooter instead of a bowl or cup. A couple of sips of a hot soup like a chowder or lobster bisque, a cold and refreshing soup like a gazpacho or a vichyssoise can be a fun and unique way to serve your guests a signature Tiny Food!
Julia Child's Vichyssoise (Chilled Potato Leek Soup) adaped by me for my shooters:
4 cups sliced leeks, white part only
4 cups diced potatoes, old or baking potatoes recommended
6 to 7 cups water
1 1/2 to 2 teaspoons salt or to taste
1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
1 Tablespoon fresh chives or parsley, minced
A couple of fresh carrots sliced julienne thin but longer than the shooter glass, or a celery leaf topfor garnish
Bring the leeks, potatoes and water to boil in the saucepan, add your salt to taste, cover with a vented lid partially open to allow some steam to escape.
Simmer for 20 to 30 minutes or until the leeks and potatoes are tender.
The recipe allows for you to puree or not to puree but.....For the shooters I suggest you do puree the soup as large chunks cause issues in narrow shot glasses!
Then add your cream slowly as you finish blending.
Chill the soup for a couple of hours or until nice and cold. Julia suggests that you can, if you wish, stir in a bit more cream at this point. Check your seasonings and adjust if necessary.
Pour or ladle carefully into your shoorter glasses (chill these too if you'd like), top off with a few chopped chives or parley - toss in a nice long julienne of fresh carrot for some color or celery tops for a little leafy garnish.
Serve up with some of my Parmesan Bites and some of my Spicey Bacon Rumaki appetizers and a Dirty Vodka Martini and you've got a feast fit for a Russian Czar!
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