Cheese soup with eggs

soups 526 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 25 minutes
Calories: -
Difficulty: Easy

Eggs are in the soup. Add fried or boiled eggs to your favorite soup (or boil an egg right in the soup at the end of cooking), or do it with ribollita, a Tuscan bread and vegetable soup with bacon, eggs, and Italian bread.

Ingredients

4 eggs of category СО 3 tbsp. chicken broth 2 tbsp. l. olive oil Salt and ground pepper 2 cloves of garlic, crushed 4 tbsp. l. torn fresh parsley 1 and 1/4 tbsp. grated parmesan cheese, plus 1 small piece of crust 225 gr. diced 0.5 cm bacon (whole or diced) 4 diced 0.5 cm slices of rustic Italian bread.

Directions

Preheat oven to 190 ° C. Saute the bacon in a medium saucepan over medium heat until crispy, about 7 minutes. Transfer to a paper towel lined plate with a slotted spoon, then pour out the melted fat, leaving 2 tbsp. l. While the bacon is roasting, stir the bread and olive oil on a baking sheet, season with salt and pepper. Bake until the bread is golden and crispy, about 8 minutes.
Place the garlic in a saucepan and fry until golden brown for 1-2 minutes. Pour in broth, 1.5 tbsp. water, put the parmesan crust and 2 tbsp. l. parsley. Season with salt and pepper. Cover and bring to a boil, then reduce heat and simmer for 10 minutes.
Adjust heat until broth is barely simmering. Crack the eggs one at a time into a small bowl and gently pour into the broth. Cook until egg sets, about 2 minutes. Use a slotted spoon to place the eggs into soup bowls. Add 1 tbsp to the broth. parmesan and the remaining 2 tbsp. l. parsley, salt and pepper. Pour the soup into bowls. Serve with croutons, bacon and leftover 1/4 cup. parmesan cheese.

Cheese soup with eggs

Serves: -
Prepare Time: -
Cooking Time: 25 minutes
Calories: -
Difficulty: Easy

Ingredients

4 eggs of category СО 3 tbsp. chicken broth 2 tbsp. l. olive oil Salt and ground pepper 2 cloves of garlic, crushed 4 tbsp. l. torn fresh parsley 1 and 1/4 tbsp. grated parmesan cheese, plus 1 small piece of crust 225 gr. diced 0.5 cm bacon (whole or diced) 4 diced 0.5 cm slices of rustic Italian bread.

Directions

Preheat oven to 190 ° C. Saute the bacon in a medium saucepan over medium heat until crispy, about 7 minutes. Transfer to a paper towel lined plate with a slotted spoon, then pour out the melted fat, leaving 2 tbsp. l. While the bacon is roasting, stir the bread and olive oil on a baking sheet, season with salt and pepper. Bake until the bread is golden and crispy, about 8 minutes.
Place the garlic in a saucepan and fry until golden brown for 1-2 minutes. Pour in broth, 1.5 tbsp. water, put the parmesan crust and 2 tbsp. l. parsley. Season with salt and pepper. Cover and bring to a boil, then reduce heat and simmer for 10 minutes.
Adjust heat until broth is barely simmering. Crack the eggs one at a time into a small bowl and gently pour into the broth. Cook until egg sets, about 2 minutes. Use a slotted spoon to place the eggs into soup bowls. Add 1 tbsp to the broth. parmesan and the remaining 2 tbsp. l. parsley, salt and pepper. Pour the soup into bowls. Serve with croutons, bacon and leftover 1/4 cup. parmesan cheese.