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Spider Web Double Bacon and Veg Soup
Spider Web Double Bacon and Veg Soup

Spider Web Double Bacon and Veg Soup

with warm baguette and creme fraiche

A recipe conveniently customised just to your liking.

Tags:
Blender Needed
Family Friendly
Allergens:
Milk
Cereals containing gluten
Wheat
Celery
Mustard
Barley

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

(Contains: Milk)

2 unit(s)

Baguette

(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)

1 unit(s)

Carrot

1 sachet(s)

Hello Muscat

(Contains: Celery)

2 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

200 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)3980 kJ
Energy (kcal)951 kcal
Fat38.3 g
of which saturates15 g
Carbohydrate119.7 g
of which sugars28.6 g
Dietary Fiber9.6 g
Protein37.6 g
Cholesterol0 mg
Salt9.86 g
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.
  • For a spooky presentation, drizzle the creme fraiche in concentric circles on the soup. Drag a sorcerer's wand (or toothpick) from the centre to the ends, to create a spider's web.
  • Top with glazed bacon lardons on the outer side of the spider web.
  • Serve with the warm baguette on the side for dipping.