Serve a portion of the soup with a cheesy jaffle as a side.
Spicy Bacon Soup with Three Cheese Jaffles
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
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