Breakfast Soup Aka Bacon and Egg Soup

NoSpringChicken's Note:

This is the soup I came up with when my son issued me a challenge! He and my husband, his Dad, play golf very early in the morning....even through the winter, unless there is snow on the ground. One morning, he asked if I could come up with a breakfast soup for their next excursion. It turned out so well, we've had it numerous times since.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 3/4-1 lb bacon, cut crosswise into 1/2 inch pieces
• 4 tablespoons bacon drippings
• 5 tablespoons flour
• 9 -10 cups water
• 8 chicken bouillon cubes
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt (depending upon the saltiness of the bouillon)
• 2 medium russet potatoes, peeled and grated
• 1/2 teaspoon instant onion flakes
• 4 eggs, well beaten
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons dried parsley flakes
• 3 tablespoons grated parmesan cheese
• italian style breadstick (optional)

Directions:

1. In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
2. Remove and drain bacon; keep warm.
3. Discard all but 4 tablespoons of the drippings.
4. Over medium heat, stir the flour into the drippings, blending well.
5. Cook roux over medium heat for two minutes, stirring constantly.
6. Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
7. Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
8. Add freshly grated potatoes and instant onion; simmer for ten minutes.
9. In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
10. Stir into simmering soup and continue stirring constantly for three minutes.
11. Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
12. Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

Reviews

[KatMcC]

This is a great soup. I made it for brunch. I can't have flour so I used 2 1/2 tablespoons cornstarch mixed with a little water in place of flour and bacon drippings. I didn't have bacon so used real bacon bits. I love this soup! Thanks for posting.

[lets.eat]

Very thick base, I added more grated potatoes, two more eggs and ham to make sure it was 'hearty' enough for my DH not just thick. I thought it was too salty-used bouillon cubes, so would not recommend adding salt. My DH was kind of 'weirded' out by the appearance of it; 'golden' but it tasted nice, he probably had a 'color issue our perhaps wasn't ready for the concept of having soup for breakfast!! Thank You NoSpringChicken

[Marie Nixon]

I made this as directed except I went light on the potatoes and only add about 1/2 of a potato, shredded. That was fine. Making the roux with the bacon drippings gives the entire soup a delicious bacon flavor to it. If you like egg drop soup, I think you will like this one also.