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    Roast parsnip and honey soup with soda bread

    25 February 2012

    Parsnip soup

    Quantity Ingredients Unit Price Unit Cost
    25ml Olive oil €9.50 litre €0.24
    50g Shallots €3.25 kg €0.17
    500g Parsnips €2.20 kg €1.10
    125g Potatoes €0.65 kg €0.09
    10g Chicken stock bouillon €13.70 kg €0.14
    700ml Water €0.00 ml €0.00
    100ml Cream €1.78 litre €0.18
    4 slices Brown soda bread €1.35 loaf €0.30
    25g Honey €0.01 g €0.25

    Costings per portion yield
    Overall cost of recipe €2.71
    Wastage @ 4% €0.10
    Total food cost €2.81
    Portion yield 4
    Cost per portion €0.70

    Method

    1. Roast the parsnip and shallots in a hot oven with the olive oil for 20 minutes to brown and soften.

    2. Add the chopped potato to the chicken stock and cook until tender.

    3. Add cream and liquidise.

    4. Add honey.

    5. Serve with brown bread.

    Any prices supplied are for guidance only and should be changed to reflect those of the individual business.