Ultimate Soup Bombs!

2 knives (to chop the onion and potatoes)

a chopping board

a potato peeler

Prep Your Onion

On a medium chopping board, chop in half, peel, and dice your 1 onion.

Prep Your Potato

On a chopping board, peel, clean, and dice/chop your potatoes.

Add

Add your chopped potatoes, diced onion, 4 rashes of bacon and 2 teaspoons of chicken stock powder into your large saucepan.

Cooking

Place your saucepan on the stove and add enough boiling water (use caution here) to cover your ingredients. Turn the heat onto high and let boil. Ensure you have the lid on your pot to quicken the boiling time.

More Cooking 🕑

Once your pot has come to a boil, turn the heat down to low and set the timer for 30 minutes. Ensure that your lid is still on for the full 30 minutes of cooking time.

Bacon Time!

When the timer goes off, remove the pot from the heat and place on a heat proof mat. With your tongs carefully pull out your 4 rashes of bacon. With a knife cut your bacon into small-medium squares and set to one side.

Blitz Blitz Blitz

Now, please, please, please be careful with this step!! Get your stick blender (I used a bamix) and without it plugged in, attach the blade (this minimizes the risk of any injury) once your blade is in place, blend your soup until smooth and no lumps are visible.

*Note:

when you come to blend, stick your blender into the mixture before your turn it on, this with make sure your cant possibly touch the blade. Also do this when you go to turn the machine off.

when blending, do NOT pull the blender out of the hot mixture, it will fling hot soup everywhere and most likely will burn you. (it’s a waste of good soup besides you’ll be finding soup in every nook and cranny over the next few weeks)

Additions

Once you soup is silky smooth, add your, ½ cup of cream, 2 teaspoons of seeded mustard, and your reserved bacon. Stir your soup well with a wooden spoon until combined.

But, we’re not done yet! Grab your ice block trays and transfer some of your soup to a smaller pouring jug and carefully pour into your ice cube trays.

Leftovers? I've Got Them Sorted

If you’re like me and only want to fill one ice block tray, you will have some soup left over. But DO NOT, (I can’t stress this enough) throw it away (like, as if you would) this soup makes great work lunches for your family, so, grabs some portable containers and fill them full. These can freeze up to 3 months (that’s if there’s any left by then)

*But remember, you can only freeze this soup once (this is because it has cooked meat in it).

Let your soup cool slightly before covering it and putting it in the freezer for 3-4 hours, (or until frozen)

Bread, Glorious Bread!

Once your soup has fully frozen, whip up a batch of your favorite bread dough (cos everyone has different tastes, right??), let it rise once.

Dividing

Now divide your dough into even portions, e.g., my ice block tray has 12 holes, so I am dividing mine into 12. Roll you dough into balls and set aside.

Once you have your portions are laid out, get your frozen soup out of the freezer, take one of the portions and in the palm of your hand, flatten it out to form a disk.

Filling Time!!

With the disk still on the palm of your hand, take one of the soup cubes and place it in the centre of the disk.

Wrapping Time

Now, here comes the tricky part…take one edge of the disk and place it on the soup cube, then take the opposite edge and place it over the first one, press firmly so it stays in place, take the third edge and fold over the first two, take the remaining edge and fold it over the rest. Once all of the sides are pressed in, pinch and seal and gaps that are visible. Once you have formed a ball, pinch and seal your little parcel up. Make sure there are no gaps in your parcel or else when cooking the soup will leak out and make a mess!

Cook

Once your portions have turned into parcels, place them on a lined baking tray or silicon moulds, whisk together 1 egg and 1 tablespoon of cold water, brush the egg wash over your parcels and sprinkle with sesame seeds (this is completely optional) or your favorite herbs. Cook at 180 degrees C fan bake for 25 minutes.

Enjoy!!

Once your oven has beeped, don’t hesitate to dig right in, these are best enjoyed piping hot, (not too hot though, pls don’t burn yourself!!)

Note: you can make these ultimate soup bombs with your favorite soup

(even though I secretly think potato and bacon is best)

With saying that…..enjoy!!