Bacon and egg soup
1 lb. good bacon
1/2 C. chopped shallots
3/4 C. frozen spinach or collard greens
1/2 C. water
2-4 eggs
3 cans Campbell’s chicken broth
1/3 C. shelled chopped pistachios
3/4 C. fresh cilantro, loosely chopped
3/4 C. grated muenster cheese
several T. heavy cream, to taste
black pepper, sage, mace
2 T. dry sherry
1 packet unflavored gelatin (optional)
Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside.
Drain off all the grease except a little, and use that and the water to cook the collards until they soften. Turn off the fire and let your pan cool while you beat two or three or four eggs.
If you only use two eggs, first sprinkle a packet of unflavored gelatin into your chicken stock. Beat the chicken stock into the eggs. Pour this into the pan with the collards and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely.
While you’re stirring, throw in the pistachios and cilantro, and season to taste with black pepper, a good pinch of rubbed sage, and a little mace.
When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.
Posted by Chris Hunter at January 16, 2004 10:58 AM