Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bacon-and-Egg Soup
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 555
- Total Fat
- 40 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 275 milligrams
- Sodium
- 1374 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 1 grams
- Protein
- 29 grams
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 555
- Total Fat
- 40 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 275 milligrams
- Sodium
- 1374 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 1 grams
- Protein
- 29 grams
Ingredients
Directions
- Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.
- Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
- Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.
