zoom

Share this recipe

  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Parsnip and Honey Soup Shots with Truffle Oil and Parsnip Chips

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Home
    • Recipes
    • p
    • Parsnip and Honey Soup Shots with Truffle Oil and Parsnip Chips

    Parsnip and Honey Soup Shots with Truffle Oil and Parsnip Chips

    Aromatic truffle oil and parsnip chips complement this ready-made soup beautifully. Serve in shot glasses, with the leftover parsnip crisps on the side, if you like.

    • Vegetarian
    • Christmas
    • Preparation time: 1 minutes
    • Cooking time: 5 minutes
    • Total time: 6 minutes 10 minutes

    Makes: 8 canapés

    Ingredients

    • ½ x 600g tub Waitrose Parsnip and Honey Soup
    • 4 tsp Urbani White Truffle Oil
    • 1 x 50g pack Tyrrells Parsnip Chips

    Method

    1. Heat the soup in a medium pan, according to the pack instructions. Pour carefully into 8 shot glasses.
    2. Top each shot with half a teaspoon of truffle oil and parsnip chips and serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary