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Spicy Bacon Soup with Three Cheese Jaffles
Prep Time
10min
Cook Time
20min
Total Time
30min
Serves
4
Ingredients
Three Cheese Jaffle
8 slices white bread
45ml (3 tbsp) butter
125ml (½ cup) cream cheese
125ml (½ cup) white cheddar, grated
125ml (½ cup) yellow cheddar, grated
60ml (¼ cup) spring onion, chopped
5ml (1 tsp) black pepper
salt, to taste
Spicy Bacon Soup
200g Eskort Rindless Streaky Bacon, diced
1 onion, thinly sliced
250ml (1 cup) cherry tomatoes
1 clove garlic, chopped
1 green chilli, chopped
5ml (1 tsp) fresh thyme, chopped
15ml (1 tbsp) vegetable stock powder
750ml (3 cups) water
60ml (¼ cup) tomato paste
250ml (1 cup) cream
45ml (3 tbsp) olive oil
Salt and pepper, to taste
Microgreens, to garnish
Allergens:
This recipe contains wheat (gluten) and dairy (lactose).
Substitutions:
White Bread (gluten): Use gluten-free bread.
Butter (lactose): Use clarified butter (ghee) or coconut oil.
Cream Cheese (lactose): Use dairy-free cream cheese.
White Cheddar (lactose): Use dairy-free cheddar flavoured cheese.
Yellow Cheddar (lactose): Use dairy-free cheddar flavoured cheese.
Vegetable Stock Powder (gluten): Use gluten-free vegetable stock powder.
Cream (lactose): Use Orley Whip or coconut cream.
Method
Spicy Bacon Soup
Heat olive oil in a pot over a moderate heat and fry the onions, garlic, thyme and chilli until the onions are glossy.
Add the bacon and fry until it’s cooked.
Dissolve the stock powder in water then add it along with the tomato paste and cherry tomatoes to the pot.
Bring the soup to a boil and cook for 5 minutes.
Add cream and stir to combine.
Season with salt and pepper to taste.
Three Cheese Jaffle
Place your jaffle pan on a stove plate set to medium heat.
Combine the cream cheese, white cheddar, yellow cheddar, spring onion, black pepper and salt in a small mixing bowl.
Butter the bread and place a slice in the jaffle pan buttered-side down.
Scoop four tablespoons of filling into the middle of the slice of buttered bread.
Close the sandwich with a slice of bread buttered-side up and close the jaffle pan.
Remove the bread crusts around the edges of the jaffle pan and toast for five minutes on each side.
Repeat with the other slices.
Serve
Serve a portion of the soup with a cheesy jaffle as a side.
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