Breakfast Soup Aka Bacon And Egg Soup Recipe

Name: Breakfast Soup Aka Bacon And Egg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 - 1 lb bacon, cut crosswise into 1/2 inch pieces, 4 tablespoons bacon drippings, 5 tablespoons flour, 9 -10 cups water, and more.

Yes, Breakfast Soup Aka Bacon And Egg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Soup Aka Bacon And Egg Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions