Spider Web Bacon and Veg Soup
with warm baguette and creme fraiche
A spider-themed soup that's sensationally spooky and devilishly delicious.
Tags:
Blender Needed
•Family Friendly
Allergens:
Milk
•Wheat
•Celery
•Mustard
•Barley
The quantities provided above are averages only.
Total Time45 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 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)
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)3323 kJ
Energy (kcal)794 kcal
Fat22.8 g
of which saturates10 g
Carbohydrate124.9 g
of which sugars31.3 g
Dietary Fiber3.2 g
Protein28.7 g
Cholesterol0 mg
Salt7.28 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
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.
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.
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.
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.
5
- Just before serving, pop the baguettes into the oven to warm through, 2-3 mins.
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.
