Parsnip & honey soup shots
- 3 parsnips medium
- 1 clove garlic
- 30 g butter
- 1 tbsp honey
- 500 ml vegetable stock
- 500 ml water
- juice of ½ lime
For the sweet potato crisps:
- 1 sweet potato
- 1 tsp salt
- 1 tsp cayenne pepper
Thoroughly wash the sweet potato, halve it, then cut it into very thin, long strips, using a potato peeler or mandolin. Heat the oil in a deep-fryer or a deep pan, cook the sweet potato in batches, taking care not to burn them.
Let them drain and crisp up on paper towels, sprinkling them with salt and cayenne pepper while still hot. Keep in a cool, dry (!) place until ready to serve.
Peel the parsnips and cut into 3 cm dice. Melt the butter in a heavy-based pan, add the garlic and parsnips and fry for about 10 minutes until starting to brown. Add the honey and the boiling stock, continue to cook for another 10 minutes or until tender.
Purée thoroughly using a hand-held blender, then add the water. If you think the soup is still too thick, add more water to achieve the required consistency. If serving in shot-glassed, it should be slightly thinner than in a soup bowl, to make it easy to drink.
Season generously with salt and white pepper, then add the lime juice.
Pour into shot glasses and top with a few crisps each - serve immediately to prevent the crisps from going soggy.