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European Recipes

Bacon and Veg Soup

Bacon and Veg Soup

Bacon and Veg Soup

with warm baguette and creme fraiche

Get 50% off your first box

A creamy tomato soup with salty bacon bits and a dollop of creme fraiche for a touch of tanginess.

Tags:

Blender Needed

•Family Friendly

Allergens:

Milk

•Hvede

•Celery

•Senf

•Gerste

The quantities provided above are averages only.

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Sweet Potato

2 unit(s)

Bell Pepper

1 unit(s)

Onion

2 unit(s)

Garlic

65 grams

Creme Fraiche

2 unit(s)

Baguette

1 unit(s)

Carrot

1 sachet(s)

Hello Muscat

2 sachet(s)

Paprika

1 sachet(s)

Chicken Stock

100 grams

Irish Bacon Lardons

15 grams

Maple Syrup

Not included in your delivery

½ tsp

Salt

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3351 kJ

Energy (kcal)801 kcal

Fat25.3 g

of which saturates10.5 g

Carbohydrate119.3 g

of which sugars28.2 g

Dietary Fiber9.6 g

Protein28.6 g

Salt8.6 g

Potassium947.6 mg

Calcium60.9 mg

Iron1.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender

•Grater

•Pot with Lid

Cooking Steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
Chop the sweet potato and carrot into 1cm chunks.

Fry the Lardons

2

Place a pot over high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons until golden, 3-5 mins, stirring regularly. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Remove the lardons from the pot.
Drizzle with maple syrup and toss to coat.

Cook the Veg

3

Return the pot to medium-high heat with a knob of butter.
When melted, add the onion, pepper, garlic and paprika to the pot and fry until softened stirring occasionally, 4-5 mins.
Add the sweet potato, carrot, stock, muscat, ½ tsp salt (per 2P) and 500ml water (per 2P).
Bring to a boil then cover and lower heat to medium.
Cover and simmer until sweet potato and carrot are fork tender, 15-20 mins.

Blend the Soup

4

Once the soup is cooked, add half the creme fraiche and blend until smooth and creamy.
Season to taste with salt and pepper.

TIP: Add a splash of water if you feel the soup is too thick.

Warm the Baguette

5

Just before serving, pop the baguettes into the oven to warm through, 2-3 mins.

Dish Up

6

Divide the soup between bowls.
Add the remaining creme fraiche on top.
Top with glazed bacon lardons.
Serve with the warm baguette on the side for dipping.

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