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clapshot soup in glasses

Clapshot Soup

Karon Grieve
Clapshot Soup Sips are little glasses of turnip and potato soup topped with haggis for a wee taste of Scotland
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Scottish
Servings 4 people
Calories 174 kcal

Ingredients
 

  • 1 tbsp rapeseed oil
  • 1 small onion diced
  • 1/4 turnip peeled and chopped
  • 3 medium potatoes peeled and chopped
  • 600 ml water
  • 1 pinch nutmeg
  • salt and pepper to taste
  • 1 tbsp haggis cooked haggis as a garnish
Metric - US Customary

Instructions
 

  • 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

Notes

I have served this clapshot soup in small glasses for a party, it will serve 2 in large bowls

Nutrition

Calories: 174kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 3mgSodium: 25mgPotassium: 724mgFiber: 4gSugar: 2gVitamin A: 4IUVitamin C: 34mgCalcium: 31mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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