I love the decadent feeling that comes with starting a dinner party off with an amuse. It is completely unnecessary and all about a few extra morsels of pleasure.
But besides enjoying indulgence I am also practical. Therefore I believe that the best amuse can be prepared in advance. This very simple cold soup can be cooked and put in glasses earlier in the day (or even the day before – although I had the feeling the green was less vibrant the next day). Once you are ready to eat, you just pull the glasses out of the fridge and serve them – now that is easy entertaining.
Because my blender leaked I lost quite a bit of the stock and ended up with a puree rather than a soup. As I was serving the pea shot next to mini beetroot puff tart tartin I really liked it that way. If I were serving it on its own I would probably prefer it to be more liquid.
(adaptation of a “Bon Appetit” recipe found on the blog “Apricosa”)
Makes 650ml or so – shots for about 8
2 cloves of garlic
400g frozen peas
500ml chicken (or vegetable) stock (or less if you are looking for more of a puree)
2 tbsp chopped mint (or more to taste)
about 100g Greek style yoghurt (I use 0% fat Total)
- Chop onion and garlic.
- Heat oil in a medium size pot and sauté onion and garlic until soft.
- Add peas and stock.
- Simmer for 4 minutes without a lid.
- Let the soup cool a little and puree with a immersion blender or in a food processor.
- Add mint.
- Season with salt and pepper.
- Allow to cool to room temperature.
- Carefully spread a tablespoon of yoghurt on the bottom of your shot glass.
- Spoon the puree / soup on top.
- Cover with cling film and chill completely (up to a day).
- For a simple version just serve with a sprig of mint.
- For an impressive amuse serve together with Mini Beetroot Tart Tatin.