Breakfast Soup Aka Bacon and Egg Soup

Ingredients

• 3/4-1 lb bacon, cut crosswise into 1/2 inch pieces
• 4 tablespoons bacon drippings
• 5 tablespoons flour
• 9-10 cups water
• 8 chicken bouillon cubes
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt (depending upon the saltiness of the bouillon)
• 2 medium russet potatoes, peeled and grated
• 1/2 teaspoon instant onion flakes
• 4 eggs, well beaten
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons dried parsley flakes
• 3 tablespoons grated parmesan cheese
• italian style breadsticks (optional)

Directions

1. 1

   In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.

2. 2

   Remove and drain bacon; keep warm.

3. 3

   Discard all but 4 tablespoons of the drippings.

4. 4

   Over medium heat, stir the flour into the drippings, blending well.

5. 5

   Cook roux over medium heat for two minutes, stirring constantly.

6. 6

   Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).

7. 7

   Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.

8. 8

   Add freshly grated potatoes and instant onion; simmer for ten minutes.

9. 9

   In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.

10. 10

    Stir into simmering soup and continue stirring constantly for three minutes.

11. 11

    Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.

12. 12

    Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.