Egg Soup with Bacon

Parmesan and nutmeg add a subtle, sophisticated flavor to this simple dish, while potatoes make it thick and filling.

Ingredients

• Bacon 400 g
• Flour 5 tsp
• Chicken bouillon 2 l
• White pepper ¼ h. Spoons
• Cayenne pepper ⅛ h. Spoons
• Salt taste
• Small onion 1 piece
• Vegetable oil 1 tbsp. a spoon
• Potato 2 pieces
• Parmesan 50 g
• Eggs 4 pieces
• Nutmeg ¼ h. Spoons
• Dried parsley 2 tsp

Directions

1. Cut the bacon into small pieces.
2. In a heavy-bottomed saucepan, fry the meat without oil for 6-7 minutes, until it turns brown. Place on a paper towel.
3. In the fat left over from the bacon, fry the flour for 2-3 minutes.
4. Gradually pour the broth into the saucepan and mix well with the flour so that there are no lumps left.
5. Season with white and cayenne peppers, salt to taste and simmer over medium heat.
6. Peel the onion and cut into small cubes. Fry in vegetable oil until golden brown.
7. Peel and grate the potatoes. Along with the fried onions, add them to the saucepan and cook for 10 minutes.
8. While the vegetables are cooking, finely grate the Parmesan.
9. Whisk eggs, cheese, nutmeg and dried parsley in a bowl.
10. Pour the egg mixture into the soup and cook, stirring vigorously, for another 3 minutes. Return the bacon to the soup.