Bet that got everyone's attention LOL
Welcome everyone to another edition of Souping It Up w/Sped- Breakfast Soups Edition.
Don't forget to vote in the poll for next week's soup theme!
Bacon & Eggs Soup
Ingredients:
2 teaspoons olive oil
1 cup diced onion
10 cloves garlic, chopped or thinly sliced
1/4 to 1/2 teaspoon black pepper
1 cup diced prosciutto (great way to use prosciutto ends)
4 cups chicken broth
4 cups water
3 large eggs, lightly beaten
Grated Parmesan and chopped parsley, for serving
- Heat olive oil in a saucepan on medium-high.
- Add onions, garlic, pepper, and prosciutto and saute until onions are a light golden brown, about 3- 4 minutes.
- Add stock and water, bring to a low boil, and simmer for about 20-25 minutes.
- Turn heat off and pour in the egg, stirring to create ribbons (I usually beat the eggs in a large measuring cup, makes the pouring easier.)
- Ladel soup into bowls and serve with grated Parmesan, chopped parsley, and more fresh black pepper.
Bacon & Oatmeal Soup
Ingredients:
6 slices of bacon (I suggest a mapled cured or honey smoked)
2 small leeks, sliced
5 cups water
1 cup steel cut oats
1/2 tsp. salt
1/2 cup milk
Directions:
- Cook 6 slices of bacon, about 6-7 ounces, until crispy. Remove bacon and reserve about 2 tablespoons fat.
- Cook 2 small trimmed leeks with most of the green left on (about 2 1/2 cups) in the bacon fat until softened.
- Add 5 cups water, 1 cup Irish (steel-cut) oats and about 1 1/2 teaspoons salt (less if bacon is very salty) and bring to a boil.
- Reduce heat, place cover on pan slightly ajar, and simmer for 25-30 minutes, until the oats are tender, stirring occasionally.
- At this point, you can refrigerate the mixture for 24 hrs if you'd like. When ready to serve, bring the oats, 1 cup half and half and 1 cup milk to a boil along with about 1/2 teaspoon freshly ground black pepper. Serve with bacon sprinkled on top.
Breakfast Fruit Soup
Ingredients:
6 cups water
4 tablespoons quick-cooking tapioca
1 cinnamon stick (2 inches)
1 can (29 ounces) sliced peaches with syrup
2-1/2 cups assorted dried fruits, chopped
1 cup pitted prunes
1 cup raisins
Juice of 1 lemon
Directions:
- In a large heavy saucepan, bring water, tapioca and cinnamon stick to a boil; reduce heat and simmer, stirring frequently, for 15 minutes or until tapioca begins to thicken.
- Add remaining ingredients and continue to cook on medium heat for 15 minutes, stirring frequently.
- Remove from the heat; cover and let stand for 30 minutes.
- Remove cinnamon stick. Serve sprinkled with brown sugar and ground cinnamon
Cherry Breakfast Soup
Ingredients
2 (10 ounce) cans dark sweet cherries, drained and liquid reserved
8 whole cloves
2 cinnamon sticks
Juice of 1 lemon
4 teaspoons cornstarch
2 (16 ounce) cans pears, drained, sliced, and juice reserved
2 oranges, peeled, segmented and segments halved
Directions
- Combine cherry liquid, cloves, cinnamon and lemon juice in a saucepan; bring to a boil.
- Simmer 5 minutes.
- Remove spices.
- Combine cornstarch and pear juice; gradually add to cherry mixture.
- Cook until thickened, stirring constantly.
- Stir in remaining fruit.
- Serve hot or cold.
Kao Tom (Thai Breakfast Soup)
Ingredients:
4 cups light chicken stock
1/2cup ground pork
1 cup cooked rice
4 eggs
nam pla (a salty fermented fish sauce) - to taste
- In a medium saucepan, bring chicken stock to a rolling boil.
- Add pork. Let mixture return to a boil, breaking up pork with a fork as it does.
- Reduce heat to low. Stir in the cooked rice.
- Cover and allow to simmer up to five minutes - stirring occasionally.
- Add nam pla to taste. Increase heat and bring soup back to boil.
(Warning: This next step isn't recommended from a food safty standpoint. It's the authentic way to make this Thai dish. You may want to play it safe and pre-poach your eggs to assure they are fully cooked.)
- Take 4 serving bowls and carefully break a whole egg in each dish. Ladle boiling soup over the eggs.
- Add any of the following ingredients according to your tastes: Thai chili, ginger, green onion and/or cilantro.
- Cover the bowls and allow soup to stand for two minutes.