Bacon-and-Egg Soup

This is a food network recipe.

  • 1/2 pound thick slab bacon, cut into 1/4 inch cubes (we just used the 6 slices of bacon we had left over)
  • 4 slices of rustic Italian bread, cut into 1/2 inch cubes (since the point of this was to make homemade croutons, we used store bought croutons instead)
  • 2 tablespoons extra virgin olive oil (didn’t use because it was used to make the croutons)
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 1/4 cup Parmesan cheese, plus 1 small piece of the rind (we didn’t use the rind)
  • 4 tablespoons parsley (we used a lot less, because we are not really fans of parsley)
  • 4 fresh eggs (we used 2, because not everyone wanted a poached egg in their soup)

1. Preheat oven to 375F (if making the homemade croutons).

2. Cook the bacon in a medium pot over medium heat until done. Transfer to a paper lined plate. Discard all but 2 tablespoons of drippings from the pot.

3. (While the bacon is cooking, toss the bread with the olive oil. Season with salt and pepper and place on a baking sheet. Bake until golden and crisp, about 8 min.)

4. Add garlic to the bacon drippings and cook until golden, 1 to 2 min. Add broth, 1 1/2 cups water, the Parmesan rind, half the parsley and salt and pepper. Cover and bring to a boil, then reduce heat and simmer 10 min.

5. Adjust the heat so it is barely boiling. One at a time, crack each egg into the soup and poach until just set, 2 min. Transfer eggs to individual serving bowls.

6. Stir in 1 cup of the Parmesan cheese, the remaining parsley and salt and pepper to taste.

7. Ladle broth into bowls over the eggs. Top with bacon, croutons and remaining cheese.

Verdict: This was a weird soup. It didn’t really taste bad or good. I felt that there was something missing to it (my mom added rice to hers but it didn’t help much) and my sister thought the broth was too watered down.

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