Source: Martha Stewart Weddings, Fall 2008

Introduction

Warm up an autumn cocktail hour with a comforting, colorful shot of savory vegetable soup in eye-catching colors. 

Guests can sip the harvest flavors of beet, butternut squash, and spinach-pea puree served in diminutive, finger-friendly sake or espresso cups -- no spoon required. With their free hand, they can either raise a glass of Champagne, or reach for seconds. 

Recipes

Beet Soup Hors d'Oeuvres
Butternut-Squash Soup Hors d'Oeuvres
Chilled Spinach-Pea Soup Hors d'Oeuvres

Resources

Square Plate, ABC Carpet & Home. Sake Cups, Sur La Table.

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