Ultimate Soup Bombs!

Hey guys, this is my first instructable and as a beginner I decided to start with something simple. The soup and stew speed challenge got me inspired to take a twist on your average bowl of soup and bread roll and turn it into a truly, heart warming, mouth-watering, flavoursome snack, whilst still getting those true winter feelings.

LET’S GO!
Okay, so let’s talk soup. If you guys are anything like me and don’t actually have fresh soup on hand, your gonna need to make some, and to make the ultimate soup bomb you need the ultimate soup. So, let me introduce you to…

The humble but hearty *POTATO AND BACON SOUP*, and even though it isn’t exactly soup weather where I live, I honestly can’t get enough of this stuff! Rain, hail or shine this potato soup never fails to satisfy my cravings.

So, without further ado, Let’s get started!!

For the soup you’ll need:

-750 grams of floury potatoes (these are a good mashing potato)

-2 ½ cups of boiling water (or enough to cover your mixture in step *6)

- ½ a cup of cream

-2 teaspoons of wholegrain mustard

-2 teaspoons of powered chicken stock (or two chicken stock cubes crumbled)

-1 medium white onion

-4 rashes of bacon

Extra ingredients:

-1 egg

-1 tablespoon of water

-sesame seeds (optional)

You’ll need:

-2 knives (to chop the onion and potatoes)

-a chopping board

-a potato peeler

-1 large saucepan

-a timer

-tongs

-a stick blender (or a mashing device of your preference)

-a wooden spoon

-Ice block tray/s

-freezer

-silicon moulds or a baking tray

-pastry brush

-baking paper

-oven

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

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

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

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.

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.

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.

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)

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.

CONGRATS!! You have now successfully made the ULTIMATE soup!!!

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.

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)

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.

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.

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.

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!

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.

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!!