Monday, April 19, 2010

Bacon Egg Soup!

Tonight's experiment:

4-6 slices of bacon diced up
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 onion chopped
3 garlic colves minced
1 tomatoe diced
1 can chicken stock
1 can water
1 lemon quartered
4 eggs
2 slices provolone cheese


In a medium sauce pan brown bacon, and then place on a plate with paper towel to drain fat. Leave about 1-2 tablespoons of fat in pan. Add olive oil, butter, garlic, and onion and cook down 3-4 minutes over medium heat. After onion is cooked down add diced tomatoe and cook for about a minute. Add in chicken stock, water, drained bacon, lemons, and season with pepper. Bring to a boil and simmer for 10 minutes. Remove lemons from soup. Crack one egg in a boil and add to soup to poach, about 2-3 minutes. In soup bowl place a slice of provolone cheese. Remove poached egg and place on top of cheese in soup bowl. Continue this with the rest of the eggs, 2 eggs per bowl of soup. Laddle the soup over the eggs and enjoy!

This experiment ended up really yummy! I loved the lemony,creamy, bacony flavor the soup had. I will defenitely be making different variations of this soup!

What is your favorite soup?

1 comment: