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Corn Soup Shots

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Restaurants serve “amuse” between courses. It’s a small bite before the main course.

I thought this recipe is perfect for amuse: serving cold corn soup in a shot glass.

Shots are usually alcohol drinks, but it would be fun to have a shot like this.

Corn soup is usually served warm in a cup or bowl.

I think your friends or guests will love the presentation.

Corn Soup Shots
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Corn Soup Shots

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Course Appatizers, SoupsCuisine French, JapaneseDifficulty: Average
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Need time to refrigerate. 1 hour.

Ingredients

  • 1 can Can of cream of corn

  • 1/2 cup Chicken stock

  • 1/4 small Onion (diced)

  • 1/2 cup Heavy cream

  • Salt Pepper

Directions

  • Dice onion and sauté in a med size pot until tender. Remove from the heat.
  • Put chicken stock over the onion. Add cream of corn and Mix well.
  • Use a blender (or food processor) and blend high to make the corn soup mixture smooth.
  • Cool in the fridge if you want to serve cold. Or warm the soup to serve.

Corn Soup Plating Sample

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