Cheese soup with eggs
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Eggs are a natural addition to soup. Add fried or hard-boiled eggs to your favorite soup (or poach an egg right in the soup at the end of cooking), or try this with ribollita, a Tuscan bread and vegetable soup, topped with bacon, eggs, and Italian bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 eggs category CO
- 3 cups chicken broth
- 2 tbsp. l. olive oil
- Salt and ground pepper
- 2 crushed cloves of garlic
- 4 tbsp. torn fresh parsley
- 1 1/4 cups grated Parmesan cheese, plus 1 small piece of rind
- 225g bacon, diced into 0.5cm cubes (whole or thickly sliced)
- 4 slices rustic Italian bread, cut into 1/4-inch cubes
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Recipes with similar ingredients: bacon, Italian bread, Parmesan cheese, garlic, parsley, eggs
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). In a medium saucepan, cook the bacon over medium heat until crisp, about 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate, then pour off the rendered fat, reserving 2 tablespoons. While the bacon is cooking, toss the bread with olive oil on a baking sheet, season with salt and pepper. Bake until golden and crisp, about 8 minutes.
- Place the garlic in the pan and sauté until golden, 1-2 minutes. Pour in the broth, 1.5 cups of water, add the Parmesan rind, and 2 tablespoons of parsley. Season with salt and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes.
Reduce heat to a simmer. Crack the eggs one at a time into a small bowl and carefully pour them into the broth. Cook until set, about 2 minutes. Transfer the eggs with a slotted spoon to soup bowls. Stir in 1 cup of Parmesan cheese and the remaining 2 tablespoons of parsley, season with salt and pepper. Ladle the soup into bowls. Serve with croutons, bacon, and the remaining 1/4 cup of Parmesan cheese.
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