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    You are in: Home / Recipes / Breakfast Soup Aka Bacon and Egg Soup Recipe
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    Breakfast Soup Aka Bacon and Egg Soup

    Breakfast Soup Aka Bacon and Egg Soup. Photo by Marie Nixon

    1/1 Photo of Breakfast Soup Aka Bacon and Egg Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on October 11, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2005

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2004

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Breakfast Soup Aka Bacon and Egg Soup

    Serving Size: 1 (409 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 368.8
     
    Calories from Fat 263
    71%
    Total Fat 29.2 g
    45%
    Saturated Fat 10.1 g
    50%
    Cholesterol 142.9 mg
    47%
    Sodium 1472.1 mg
    61%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.4 g
    5%
    Protein 11.1 g
    22%

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