Butternut soup shots with parmesan crisps
Prep:
5 mins
Cook:
10 mins
Lovely little shots of creamy soup with toasted parmesan crisps.
400ml butternut squash soup
50g parmesan cheese, grated
Divide the soup between large shot glasses and serve with the parmesan crisps.
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Place the grated cheese using a teaspoon then create a line using a knife to shape.
Bake for 5 minutes or until crisp.
While they are still warm, slide the crisps off the tray with the knife and set aside.
Serves
2
Preparation Time
5 minutes
Cooking Time
10 minutes
Main ingredients
Fruit, Cheese, Vegetables, Spice, Stock/Broth
Recipe Type
Soups, Starters, Entertaining
Level of Difficulty
Easy
