Butternut soup shots with parmesan crisps

Prep: 5 mins
Cook: 10 mins
Butternut soup shots with parmesan crisps
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

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