Sweet-potato soup cheese-onions bread

Name: sweet-potato soup cheese-onions bread
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 500 gram sweet potato; 200 gram leeks; 600 milliliters chicken bouillon; 600 milliliters vegetable stock; 100 milliliters cooking cream; 2 tablespoon mustard; 200 gram smoked bacon; 1 bunch chives; 1 business suit white bread mix for the bread; 5 tablespoon olive oil for the bread; 2 Red onion for the bread; 1 teaspoon dried rosemary for the bread; 150 gram blue cheese for the bread

Ingredients

Directions

Start with the bread. Prepare the bread dough according to the directions on the package with 3-4 tablespoons of oil instead of butter and let rise for about 30 minutes.
Fold the dough back and knead again. Press it out onto the baking tray and press flat and bumpy with the fingers.
Mix the onion rings with 1-2 tablespoons of oil, the rosemary and some (coarse) salt. Spread the onions over the dough and leave to rise for about 30 minutes.
Preheat the oven to 200 ° C. Bake the bread low in the oven for about 20 minutes. Spread the cheese over it and leave it in the oven for a few minutes until the cheese has melted a little. Let the bread cool outside the oven until lukewarm.
Heat the oil for the soup and fry the onion for about 5 minutes.
Cut only the white part of the leek fine and was thorough. Add the sweet potato and leek to the onion mixture and stir fry briefly.
Pour in the stock and the cream and bring the soup to the boil. Cook for about 10 minutes until the potato is soft.
Purée the soup with a hand blender and season with the mustard.
Fry the bacon strips in a dry frying pan and stir them together with the chives just before serving the soup.