Tasty Tuesday - Bacon and Egg Soup

Tasty Tuesday

Bacon and Egg Soup

Courtesy of Food Network

Today's tasty recipe came from the Food Network Magazine, which I have been thoroughly enjoying since I got a subscription this summer. They have a ton of recipes in each issue, and most of them are not beginner recipes which is exactly what I needed.

Tim looked on skeptically as I made this soup for dinner, but he is currently consuming his second (or third) bowl, so it must be okay :) Enjoy!

 

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-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. 

Here's the link to the original recipe if you would prefer.

~S