The only thing I did differently is add an extra clove of garlic.
Bacon, Egg & Cheese Soup
½ lb slab or thick cut bacon, cut into ¼ inch cubes
4 slices of rustic Italian Bread, cut into ½ inch cubes
2 Tbsp of EVOO
Kosher Salt & Fresh ground pepper
2 cloves of garlic, smashed
3 cups of low sodium chicken broth
1 ¼ cups of grated parmesan cheese, plus 1 small piece of rind
4 tbsp fresh parsley, torn
1 large eggs
Preheat oven at 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 tbsp of the drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt & pepper. Bake until golden & crisp, about 8 minutes.
Add garlic to the bacon drippings and cook until slightly golden (careful not to burn), 1-2 minutes. Add broth with 1 ½ cups of water, the parmesan rind and 2 tbsp of parsley; season with salt & 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 to individual soup bowls. Stir 1 cup of parmesan cheese and the remaining parsley into the broth and season to taste. Ladle the broth into the bowl and top with the croutons, bacon and sprinkle remaining parmesan.
½ lb slab or thick cut bacon, cut into ¼ inch cubes
4 slices of rustic Italian Bread, cut into ½ inch cubes
2 Tbsp of EVOO
Kosher Salt & Fresh ground pepper
2 cloves of garlic, smashed
3 cups of low sodium chicken broth
1 ¼ cups of grated parmesan cheese, plus 1 small piece of rind
4 tbsp fresh parsley, torn
1 large eggs
Preheat oven at 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 tbsp of the drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt & pepper. Bake until golden & crisp, about 8 minutes.
Add garlic to the bacon drippings and cook until slightly golden (careful not to burn), 1-2 minutes. Add broth with 1 ½ cups of water, the parmesan rind and 2 tbsp of parsley; season with salt & 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 to individual soup bowls. Stir 1 cup of parmesan cheese and the remaining parsley into the broth and season to taste. Ladle the broth into the bowl and top with the croutons, bacon and sprinkle remaining parmesan.
From Food Network Website:
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