BREAKFAST SOUP RECIPES

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APPLE-SPICE BREAKFAST SOUP RECIPE - NYT COOKING



Apple-Spice Breakfast Soup Recipe - NYT Cooking image

Years ago, when I lived in Austin, Tex., I had a little business selling hot cups of soup to vendors and shoppers on the “Drag” in front of the University of Texas. This soup was always a favorite on a chilly day. It’s sweet and spicy, and although you can serve it at lunch or dinner, I prefer it for breakfast, with more yogurt stirred in. Use whole-grain sandwich bread if you can.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 6 to 8

Number Of Ingredients 13

1 1/2 quarts water
4 large tart apples, like Pink Lady, unpeeled, cored and diced about 2 1/2 pounds)
2/3 cup dark or golden raisins
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
Pinch of salt
1/4 cup honey
4 slices whole-wheat or multigrain bread (about 6 ounces), diced 3 cups tightly packed)
2 tablespoons fresh lemon juice
1/2 to 1 cup plain yogurt, to taste, plus additional for garnish
Thin lemon slices for garnish

Steps:

  • Combine the water, apples, raisins, spices, salt and honey in a large soup pot. Bring to a boil, reduce the heat and stir in the bread. Cover and simmer one hour. The bread will fall apart and thicken the soup.
  • Remove from the heat, and stir in the lemon juice and yogurt. Serve hot or warm, or chill and serve cold. Garnish each serving with a dollop of yogurt and a thin slice of lemon.

Nutrition Facts : @context http//schema.org, Calories 189, UnsaturatedFatContent 1 gram, CarbohydrateContent 42 grams, FatContent 1 gram, FiberContent 5 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 128 milligrams, SugarContent 27 grams, TransFatContent 0 grams

EGG-AND-MISO BREAKFAST SOUP RECIPE | MARTHA STEWART



Egg-and-Miso Breakfast Soup Recipe | Martha Stewart image

A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed!

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 tablespoons white (shiro) miso
1 large egg
1 cup baby spinach
Chopped scallions
Coarse salt and freshly ground pepper

Steps:

  • Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes.
  • Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper.

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