The hit in this soup-served-in-a-shot-glass comes from the unexpected beet, coriander and coconut milk combo. You can prepare the mix ahead of time and garnish it at the last minute with chopped chives and toasted coconut flakes.
Makes 16 shot-glass appetizers
½ teaspoon white pepper, plus more for seasoning
2 tablespoons vegetable oil
1 teaspoon salt, plus more for seasoning
1 tablespoon ground coriander
2 medium red beets, trimmed, scrubbed, peeled and halved (about 1 pound)
1½ to 2 cups chicken broth
½ cup coconut milk
Finely chopped chives or toasted unsweetened coconut flakes for garnish
1. Preheat the oven to 425°. Combine ½ teaspoon white pepper, the oil, 1 teaspoon salt and the coriander in a large bowl. Add the beets, and mix well to coat. Place the beets and marinade on a large piece of aluminum foil. Wrap tightly to keep steam from escaping.
2. Place the foil packet on a rimmed baking sheet, and bake for about 50 minutes or until the beets are soft and cooked through. Allow to cool to room temperature. Unwrap, and scrape the beets and marinade into a blender. Add the broth. Puree until smooth. Taste, and adjust seasoning with salt and pepper. Soup can be made ahead up to this point and reheated.
3. Pour into 16 small heatproof glasses. Swirl ½ tablespoon of the coconut milk into each glass. Garnish with chives, coconut flakes or both.