Bacon Apple Melts
with Sweet Potato Soup
A sweater weather classic awaits you at the dinner table tonight! Bacon, apple, cheese and fig jam melts make for the perfect dunker in a hot bowl of sweet potato soup!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
1 unit
Gala Apple
2 unit
Brioche Bun
(Contains Egg, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Fig Spread
113 g
Yellow Onion
340 g
Sweet Potato
237 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
2 unit
Garlic, cloves
7 g
Thyme
28 g
Pepitas
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then thinly slice onions. Peel, then mince or grate garlic. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from the stems. Peel, core, then cut half the apple into 1/4 -inch slices. Cut remaining apple into 1/2-inch pieces.
Halve bacon crosswise. Arrange bacon in an even layer on a parchment-lined baking sheet. Bake in the middle of the oven until crispy and cooked through, 8-10 min.** Transfer bacon to a paper towel-lined plate.
While bacon bakes, heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) then sweet potatoes, diced apple and half the onion. Cook, stirring often, until the veggies soften slightly, 2-3 min. Add broth concentrate, garlic, thyme and 2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until sweet potatoes are fork-tender, 10-12 min.
While soup cooks, heat a large non-stick pan over medium-low heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining apples slices and remaining onions. Cook, stirring occasionally, until onions and apples are golden-brown, 6-8 min. Season with salt and pepper.
Halve buns, then arrange on another baking sheet, cut-side up. Brush each half with fig jam, then top with cheese. Toast buns in the middle of the oven, until cheese is golden, 3-4 min (TIP: Keep your eye on them so they don't burn!) Top bottom buns with apple filling and bacon, then top buns.
Add cream to the large pot with sweet potato soup. Remove the pot from heat. Using a potato masher, carefully mash sweet potato soup until it reaches desired creaminess. (NOTE: If you have a hand blender, blend soup for 1 min until creamy).Season with salt and pepper. Divide soup between bowls. Halve bacon apple melts and serve alongside for dipping. Sprinkle pepitas over soup.
