Pulled pork grilled cheese and roasted vegetables soup

Preheat your grill (BBQ or propane griddle) to medium heat, approximately 350°F (180°C).

Place the sweet potato strips on the hot griddle. Drizzle with a little chicken broth (part of the 240 ml).

Cover with a dome or the BBQ lid and cook for 10 minutes.

Turn the potatoes with a spatula, then add the onions, bell pepper, and jalapeño.

Pour in the remaining 240 ml of broth. Cover and continue cooking for 15 minutes.

Finish by cooking uncovered for 5 minutes, stirring well until the vegetables are tender and nicely colored.

Transfer the roasted vegetables to a blender. Add the nutmeg, the remaining 2.6 cups of broth, and the cream. Blend until smooth and homogeneous. Adjust the seasoning and keep warm.

On the still-hot griddle, brown the chopped onion for about 5 minutes.

Add the pulled pork and heat through, stirring for 10 minutes.

Push the mixture to one side and melt the butter. Place the bread slices on the melted butter.

Top with the pork mixture, onions, and provolone slices. Close the sandwich.

Press lightly with a spatula and toast for about 3 minutes on each side until the bread is golden brown and the cheese is melted.

Cut the grilled cheese sandwich in half and sprinkle with fresh thyme. Serve with a bowl of hot soup topped with a dash of cream and jalapeño slices.