Breakfast Soup Aka Bacon And Egg Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 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)

Recipe

• 1 in dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
• 2 remove and drain bacon; keep warm.
• 3 discard all but 4 tablespoons of the drippings.
• 4 over medium heat, stir the flour into the drippings, blending well.
• 5 cook roux over medium heat for two minutes, stirring constantly.
• 6 add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
• 7 heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
• 8 add freshly grated potatoes and instant onion; simmer for ten minutes.
• 9 in bowl, mix eggs, nutmeg, parsley and parmesan cheese.
• 10 stir into simmering soup and continue stirring constantly for three minutes.
• 11 eggs will separate into "rags"--just like the classic italian straciatella soup.
• 12 stir in the reserved bacon pieces and serve immediately with italian style breadsticks, which are optional.