Breakfast Soup Aka Bacon and Egg Soup π²
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories per Serving: 368.8
Rating: βββββ (3 Reviews)
Description:
Looking for a hearty and flavorful breakfast that will warm you up from the inside out? Look no further than this Breakfast Soup Aka Bacon and Egg Soup! π³π₯ This delightful creation came about when a challenge was issued – a request for a breakfast soup that could fuel early morning adventures, especially those spent out on the golf course! Since then, it has become a cherished favorite, perfect for chilly mornings or whenever you need a cozy, satisfying start to your day.
Ingredients:
- 3/4 – 1 pound bacon π₯
- 4 tablespoons bacon drippings
- 5 tablespoons flour
- 9 – 10 cups water π§
- 8 chicken bouillon cubes π
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt (adjust to taste)
- 2 large russet potatoes, freshly grated π₯
- 1/2 teaspoon nutmeg
- 4 eggs, beaten π₯
- 1/8 cup dried parsley flakes
- 2 tablespoons Parmesan cheese, grated π§
Instructions:
| Step | Details |
|---|---|
| 1 | π₯ In a Dutch oven, cook the bacon until crisp, stirring occasionally to ensure even cooking. Once done, remove the bacon and set it aside to keep warm. Drain excess fat, leaving about 4 tablespoons of delicious bacon drippings in the pot. |
| 2 | π² Over medium heat, stir in the flour to create a roux, blending it well with the drippings. Let the roux cook for about two minutes, stirring constantly to prevent burning. |
| 3 | π§ Now, it’s time to add the water, chicken bouillon cubes (or substitute with ready-made chicken bouillon), white pepper, cayenne pepper, and salt (adjust according to your preference). Heat the mixture to a gentle boil, stirring frequently until slightly thickened and the bouillon cubes are completely dissolved. |
| 4 | π₯ Add the freshly grated potatoes and instant onion to the pot, then reduce the heat to a simmer. Let it cook for about ten minutes, allowing the flavors to meld together beautifully. |
| 5 | π³ In a separate bowl, whisk together the beaten eggs, nutmeg, parsley flakes, and grated Parmesan cheese until well combined. |
| 6 | π Carefully pour this egg mixture into the simmering soup, stirring constantly to create those classic “rags” of egg, just like you’d find in traditional Italian Straciatella Soup. Let it cook for an additional three minutes, ensuring the eggs are fully cooked through. |
| 7 | π₯ Finally, stir in the reserved bacon pieces, adding back that wonderful smoky flavor. Your Breakfast Soup Aka Bacon and Egg Soup is now ready to be served! π²π₯ |
Serving Suggestions:
This comforting breakfast soup is best enjoyed piping hot and paired with some delicious Italian-style breadsticks for dipping. π₯ The flavors meld beautifully together, creating a dish that’s both satisfying and flavorful. Whether you’re fueling up for a day of adventure or simply craving a cozy morning meal, this soup is sure to become a favorite in your household. Enjoy! π
