Bacon and Egg Drop soup

[Dottie]

I didn't want bacon and eggs for breakfast, but egg drop soup wasn't hearty enough, so I made this. I use Herb*Ox brand sodium free bullion, so the sodium is about 1/2 what this shows with typical canned broth.

* Exported from MasterCook *
Bacon and Egg Drop Soup
Recipe By : Dottie
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 slice bacon
1 each green onion, whole
1 1/4 cups chicken broth -- *or water plus bullion
1 teaspoon soy sauce, low sodium
1 pinch ground ginger
1 large egg -- beaten well

Slice bacon very thinly and sauté until about 1/2 way crisp. Add thinly sliced green onion (green and white part)and sauté until bacon is crisp. Add broth and seasoning an bring to a simmer. Beat egg well then drizzle into simmering broth in a clockwise rotation. Let simmer very lightly for 30 seconds to cook egg.
Season with salt and pepper if desired.

*If you use turkey bacon, add 1/2tsp olive oil to pan first so it crisps up.
**You can also add finely sliced spinach or asparagus with the onion for a heartier soup.

Yield:
"1 1/4 cups"
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Per Serving: 158 Calories; 9g Fat (54.4% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 1313mg Sodium.

I've made a similar soup before that I dubbed BLT soup -here's the recipe for that (makes a nice light lunch accompaniment to a salad or turkey cheese roll-ups) :


* Exported from MasterCook *
BLT Soup

Recipe By : Dottie
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon -- sliced thin
1/2 small roma tomato -- diced fine
1 small green onion -- sliced thin
1 1/4 cups chicken broth
2 tablespoons cream cheese
1/2 cup romaine lettuce leaves -- shredded (can use spinach)

Saute bacon with green onion until bacon is crisp. Add tomato and saute 30 seconds. Add cream cheese and let melt a little before adding broth. Bring to a simmer for 1 minute then add the shredded lettuce. Turn off heat and let sit 30 seconds before serving to wilt lettuce.
Season with salt and pepper as desired.
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Per Serving: 256 Calories; 18g Fat (64.0% calories from fat); 15g Protein; 9g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 1259mg Sodium.

[magnamater]

Great idea, Dottie. Guess I need 1 1/2 half recipe for my protein needs! Or triple and share with DH! I must try this!

[4gotn1]

anyone try the blt soup w/ sour cream instead?

[lindaokc]

Thanks, Dottie. This would be great w/ the mineral broth I make w/ chicken/turkey bones. Also much lower in calories since it's a soup. Mmmmm, can't wait to try it. I have some mineral broth in the freezer.

[4gotn1]

Originally Posted by lindaokc

Thanks, Dottie. This would be great w/ the mineral broth I make w/ chicken/turkey bones. Also much lower in calories since it's a soup. Mmmmm, can't wait to try it. I have some mineral broth in the freezer.

What is Mineral broth?

[theislandgirl]

I like your style, Dottie!

Me, I'd just double the egg and bacon for more protein (I do have a hearty appetite, moi).

[lindaokc]

Originally Posted by 4gotn1

What is Mineral broth?

Sorry, didn't see your question until now.
Mineral broth is a recipe from Tropical Traditions, by Sally Fallon and Mary Enig. Once you have it, you'll never go back to regular canned broth.

Take the skin, bones from turkey or chicken or both, cover w/ water, add a couple tablespoons of apple cider vinegar (w/ the mother) add seasonings and bring to a boil, turn down to simmer and let it cook for about 24 hrs. Just continue to add water and watch as it turns a deep golden color. The vinegar will leach the minerals out of the bones and turn the small bones soft and mushy. Strain and drink or use as a soup base. I always keep some in my freezer. It's so rich tasting, much better and better for you than canned.

[4gotn1]

Originally Posted by lindaokc

Sorry, didn't see your question until now.
Mineral broth is a recipe from Tropical Traditions, by Sally Fallon and Mary Enig. Once you have it, you'll never go back to regular canned broth.

Take the skin, bones from turkey or chicken or both, cover w/ water, add a couple tablespoons of apple cider vinegar (w/ the mother) add seasonings and bring to a boil, turn down to simmer and let it cook for about 24 hrs. Just continue to add water and watch as it turns a deep golden color. The vinegar will leach the minerals out of the bones and turn the small bones soft and mushy. Strain and drink or use as a soup base. I always keep some in my freezer. It's so rich tasting, much better and better for you than canned.

Thanks so much! I was wondering if that is what you talking about. I have made something like for my dog ( it is very full of calcium from the bones) when she wasn't eating well!

Never thought to try it myself ....lol!