These little shots of soup are based on the Scottish Clapshot mixture of mashed potatoes and turnips that is traditionally served with haggis. This is real comfort food with Scottish style!
Ingredients for this clapshot soup
There are only 3 main ingredients for this simple wee soup. Onion, turnip/swede and potatoes.
The other ingredients are nutmeg and salt and pepper for seasoning and water or vegetable stock.
That’s it folks, how simple is that.
This recipe for Clapshot Soup Sips is from my cookbook A Wee Taste Of Scotland which has 50 fabulous fun recipes for Scottish inspired party food.
Now to finish things off in true Scottish style you will want one more ingredient – haggis!
This will finish off your clapshot/potato and turnip soup perfectly. You can even get vegetarian haggis if the idea of the real thing doesn’t float your boat.
I have served my soup in little shot glasses for a party. these clapshot soup sips are perfect for New Year’s Eve (Hogmannay) or Burns Night.
The true Scot will of course have hunted down their haggis in their favourite breeding grounds of the 19th hole on Scottish golf courses, lured the beasties out with shortbread then shot the poor little buggers.
Anyway however you get your haggis you will need it to finish off your soup in true Scottish style and you really can’t celebrate Burns Night without haggis, it just can’t be done. If you are going to be truly authentic you will also require copious quantities of whisky, bagpipes and a kilt.
If you fancy some more Scottish inspired recipes then do check out my Scottish Recipes Collection.
Looking for more tasty soup recipes? Then check out these delicious spoonable ideas;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from you. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too of course.
- 1 tbsp rapeseed oil
- 1 small onion diced
- 1/4 turnip peeled and chopped
- 3 medium potatoes peeled and chopped
- 600 ml water
- pinch finely grated nutmeg
- salt and freshly ground black pepper
- 1 tbsp of cooked haggis to garnish
- Heat oil in a pan and saute the onion till tender but not browned
- Add the turnip, potatoes and water
- Bring to the boil then simmer for approx 30 mins till everything is tender
- Add nutmeg and seasoning to taste
- Whizz in food processor or press through a sieve
- Divide into small glasses to serve and top with a little haggis
- serve hot
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