Even a simple soup can be tweaked and served in a shot glass to create the perfect cold-weather hors d’oeuvre. Recipe makes approximately one dozen shooters.
Ingredients
- 1 cup Yams (orange fleshed sweet potatoes)
- 1/4 cup Onion
- 1 cup Chicken Stock
- Pinch Cinnamon
- Pinch Nutmeg
- Pinch Ginger
- Pinch White Pepper
- Pinch Dried Ginger
- Pinch White Pepper
- To Taste: Kosher or Sea Salt
- 1/4 cup Heavy Cream
- 1 tsp. Honey
- 1/2 cup Heavy Cream
- Lobster meat (to taste) or 4 large-sized Shrimp
- 1 Tbsp. Chives, chopped
Directions
- If using shrimp, peel and de-vein it. Smoke roast the lobster or shrimp in a covered grill till done. Cool and chop them for later use.
- To make the yam soup, combine the yams, onions, stock, spices and seasonings in a heavy-bottomed pot and bring to a boil. Reduce to a simmer and cook, partially covered, until the yams are completely tender. Carefully transfer the soup into a blender, only filling half way, and blend till smooth. Return the contents to the pot and bring to a simmer. Add the first measure of heavy cream. Add the honey and taste for seasonings (add more salt and spices if desired).
- In a separate pot, bring the second measure of cream to a boil and reduce by half to thicken.
- To serve, pour the soup into 12 individual (tall) shot glasses. Spoon some of the reduced cream on top of the soup. Divide the lobster/shrimp among the glasses and sprinkle the top of each with chives.
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