My husband found this in the Food Network Magazine last night and immediately added it to the meal plan for the week. LOL
Bacon-and-Egg Soup
Recipe courtesy Food Network Magazine
Prep Time: 15 min
Inactive Prep Time: --
Cook Time: 10 min
Level: --
Serves: 4 servings
Ingredients
- 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
- 4 slices rustic Italian bread, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 cloves garlic, smashed
- 3 cups low-sodium chicken broth
- 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
- 4 tablespoons torn fresh parsley
- 4 large eggs
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-
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.
Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g
Photograph by Antonis Achilleos
The Freakin' Annoyed Plumber Girl
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