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Any ideas for a breakfast soup?

I just thought about making a breakfast soup for guests next weekend, but I don't believe I've ever heard of one. One guest is a vegetarian so any recipes meeting those requirements would be appreciated, but worst case I'll make her something else instead. I know you could do certain soups and pass them off for breakfast but I was hoping someone knew one that was more breakfast oriented, whatever that means. Thanks

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  1. I would think some kind of corn soup would be good in the morning...maybe a slightly sweet version? A pumpkin soup could work, too.

    1. Fuul Medammes is served for breakfast in Arab countries. It can be soupy or thicker, like a stew. It's basically just the fuul beans (called fava beans but they're really not the same) cooked with garlic, lemon, olive oil, parsley, and salt. I loved it when I spent a few months in Jordan. It's easy to make. You can probably find a recipe online, or I'll post one if you want.

      Otherwise, I was thinking of a fruit soup. My grandmother used to make a fruit salad of bananas, apples, oranges, pears, peaches, halved grapes. She'd add orange juice to it, and the liquid that collected at the bottom of the bowl was so delicious. There are recipes out there for lots of fruit soups.

      1. Foul mudammas is a great savory breakfast, though it can be somewhat jarring for Westerners. On occasion, my mother would make her children champurrado, essentially a rice and chocolate soup, the Asian version of Cocopuffs, I guess.

        1. I have heard of omelette soup! Make a thin, cheese filled omelette, cut into cubes and put in light chicken stock!!! Now that I think about it, you could add some chunks of breakfast sausage too. If some fresh sage in this soup would be great. Sage is good with eggs and pork both. Chives would be great too!

          I love your post and got excited right away to think about the idea of it!

          1. How about this? Make a really crispy round of hashbrowns, sized to fit in your bowl. Place a poached egg on top and ladle chicken stock on top. Maybe a tiny dice of red pepper in the broth, and chives.

            1. Japanese style soups made with dashi or miso, with noodles, vegetables, even meat, make good breakfast soups. You can get the instant dashi (Hon-dashi) and miso at any oriental food shop.

              Tasty and healthy.

              1. How about a pluma moos (frtuit soup) or a cherry soup?
                I have lots of recipes in books, but here are a couple of links, of the exact recipes that I have:
                (in this last link, the pluma moos is about half way down the page



                1. At the sweet end is a Scandinavian style fruit soup made with dried fruit.

                  At the savory end, congee comes to mind. This is Chinese rice soup/porridge. It can be flavored in a number of ways.


                  6 Replies
                  1. re: paulj

                    A good friend has the recipe for her Swedish aunt's fruit soup, made with dried fruit, known for its "curative powers" (i.e. laxative). She made it for an African-American co-worker who was a little "backed up". The co-worker said, "How do I know when I've had enough?".

                    I was prepared for the worst, but her answer was "when you consider naming the baby Lars or Sven".

                    1. re: paulj

                      i was thinking about congee. I know it is a ground rice porridge, but I wonder how it is made.

                      1. re: classylady

                        I think congee is made by simply cooking some grain in a good bit of water, until the starch breaks down and thickens the mixture. I have had white congee (rice base i think) a purple congee (maybe unhulled rice?) and some unknown yellow congee in Tibet (maybe corn or millet). They all pretty much tasted the same, which is to say pretty bland, like oatmeal or porridge. Well, bland until the 100 year egg and other items were added.

                        1. re: classylady

                          Here's Yimster's delicious Jook/Congee recipe. It's made with chicken stock but I'm sure you could substitute a good vegetable stock if need be.

                          Here is a basic jook recipe. I hope it is like the ones use in jook joints. You can adjust the amounts of rice stock and water to meet you desire thickness and flavor. I will repost the next time I make it since I cook by feel not by recipe.

                          1c of long grain rice
                          1 1/2qt of water
                          1 1/2qt of chicken stock
                          1 piece of ginger about 2" long and peeled
                          1/2lb piece of lean pork with a kosher salt on top of the pork

                          optional whole cloves of garlic tied in cheesecloth
                          sesame oil
                          salt to taste

                          Wash the rice first changing the water three times or more until the water runs clear. Place the rice in a small bowl and add enough oil to cover all the grains of rice. Then add the rice to a six qt stock pot and the rest of the ingredients to the pot and heat to a boil and reduce to a simmer. Cook about 2 hours or so until the rice "flowers" and becomes creamy.

                          Then will give you what is called "white" jook and from this the cooks will make the jook of you choice, beef, pork, shrimp, fish and etc.

                          What make the jook so much better than home made is the normally one does not have all the great goodies leftover ingredients the Chinese kitchen that is added to the base jook.

                          Next time you have jook out take a look into the outside jook kitchen and you will see a large pot of "white" jook and small saucepans where chef make the bowl jook you order. Hing Lung and the recently opened King Tim are good examples. I know tom is in San Francisco so he will know.

                          And here's a link to the whole thread: http://www.chowhound.com/topics/279036

                          1. re: Euonymous

                            The pure "white" plain congee/jook does not havechicken stock or any kind of stock and no pork. The jook base that you listed is only for rice porridge that is intended for additional ingredients (like fish, beef, etc) at the final stage.

                            The pure "white" plain rice porridge is made with just rice and water. Sometimes people will add a bit of fresh beancurd from the beginning and the beancurd will dissolve completely in the end to enhance the flavor.

                        2. re: paulj

                          Here in Bhutan we have Thukpa, or rice porridge. They saute some ginger and garlic, add stock, cooked rice, butter, and chili powder, then puree in the blender. A little cilantro or chive is a good garnish (as is bacon), and i like it with a poached or fried egg on top. You can make it thicker or thinner and as spicy as you like. It really warms you up!

                        3. My dad makes garlic soup exclusively for breakfast. I think it's Portuguese. Sooooo good. Basically, he sautees sliced garlic in a bit of olive oil, uses that to flavor chicken broth (and removes it), then serve with a poached egg (poach them in the broth) for each bowl, plus a piece of toasted sourdough, and pass green onions and monterey jack cheese on the side. A search for "Portuguese garlic soup" brings up a few similar recipes.

                          3 Replies
                          1. re: juster

                            sounds intersting because of the breakfast kick I'm on now. do you poach the egg just quickly and then remove from heat before they cook too much? how do you eat it? break the egg in the broth and sop up with the bread?

                            1. re: egbluesuede

                              Yup! Just cook the eggs to the desired doneness. If I recall correctly, he puts the eggs in the broth in whatever amount will fit, cooks them, uses a slotted spoon to place them in the bowls, then adds the broth back at the end. That way they don't overcook. Yes, just break up the egg with your spoon and take some with each bite. No sopping, though you could. We put the bread right into the soup, so it gets soggy. I try to get a little of everything in each bite. One of those sites I saw mentioned paprika (smoked?), and that sounds like a nice addition.

                              1. re: juster

                                I just made this an it was SOOOO good. I made a small batch for myself because my wife thought garlic soup for breakfast sounded crazy. BTW - She ate half of mine and loved it as well. I basically used 1 cup of homemade stock, 1 clove sliced garlic, and 1 TB of EVOO per service. Pinch of salt, pepper, cayenne, and smoked paprika to season. Poach the eggs in the simmering broth. Remove the eggs to serving bowls, and then pour in the soup when cooled. I didn't have a hearty bread on hand, but toasted some potato bread, and cut that up to float on top with some parsley. I'm not sure if I needed any cheese, but it was a warm, savory, and quite hearty breakfast on a cold morning. So easy, I'll be doing this again.

                          2. There's a Thai breakfast soup called khao tom (which basically means rice soup). It involves overcooking leftover rice in broth so that the rice gets overcooked and makes the soup cloudy, adding some meat (but I've done it vegetarian), and adding garnishes like cilantro and ginger. My favorite part is an egg cracked into it and allowed to cook slightly.

                            Here's a recipe - I haven't tried this one, but it looks pretty good:

                            2 Replies
                            1. re: seattledebs

                              Isn't Pho supposed to be a breakfast item? or brunch when bought from a floating shop?

                              1. re: paulj

                                Yes -- pho is definitely breakfast fare in Vietnam and Laos. Huge, fragrant bowls of it, filled with noodles and lots of fresh herbs. I can't think of a better breakfast on a chilly morning.

                            2. I would go with a fruit soup... cantaloupe or blueberry/berry blend would be a good choice with some lemon juice, sugar, and maybe a little mint.

                              blue, rasp, strawberries, with apple juice and a little yogurt (if the veggie eats dairy)
                              cantaloupe, ginger, honey, orange juice, soy milk, lime juice
                              cantaloupe and raspberry http://chef.pct.edu/recipes/viewrecip...
                              strawberry w/ prosecco http://www.epicurious.com/recipes/foo...
                              blueberry http://www.epicurious.com/recipes/foo... OR http://www.epicurious.com/recipes/foo...

                              1. A friend introduced me to the idea of soup for breakfast when I was in college years ago, and I consider it to be an ideal breakfast food that should be more widely available.

                                Soups that seem particularly breakfasty: pho, definitely, or anything with lots of noodles (a great chicken noodle soup, for example); tomato soup with rice (I have a recipe from a local restaurant that has lots of cream, somehow that might seem more breakfasty,although it also has cilantro, which might not strike some people as breakfast food); pumpkin or squash soup, maybe with garbanzo beans in it; I think maybe something based on beans; and what could be better than mushroom barley - barley seems breakfast-like, eh. I'd also like a tofu tom yum. Seems like egg drop soup could be good too.

                                So, in short, I don't think you can go wrong.

                                I'm having ten people for brunch next week and now I'm thinking I should serve soup.

                                1 Reply
                                1. re: Anne H

                                  I love soup for breakfast. I must be the only person who loves cabbage soup in the morning (I make it with kimchee sometimes); miso, hot & sour, and curried cauliflower soups are also faves.

                                2. Speaking of fruit soups or fruity soups, my boyfriend made a squash soup out of a Cinderella pumpkin the other night (its French name is Rouge Vif D'Etampes) and it had a surprisingly cantaloupe taste to it, very mild. The pumpkins are available at farmers' markets here (the northwest) this time of year and probably other places. They look like this: http://www.southernexposure.com/Merch...

                                  I think it would be a tasty soup for breakfast. I think he roasted it, blended with cream and sautéed onions, and cooked with some miso and sage.

                                  1. The classic, of course, is a piquant combination of tomato juice, vodka, tabasco, worcestershire, black pepper, and a celery stalk, served cold over ice.

                                    2 Replies
                                      1. re: adroit_minx

                                        Though I think BatGuano has the best answer yet...here is the easiest: Grapefruit Soup: Squeeze the juice from 4-5 pink grapefruit, sieve to remove pulp if you are fussy. Chill. Add 1/4 cup of lemon juice and 1/4 cup of champagne vinegar just before serving.(You can cheat and add some pink food colouring if its too pallid looking). Garnish with mint leaves. (Did I say this was a cold soup? you will have figured this out...BTW, this ONLY works these days for a group under 50...everybody over that age is on Lipitor or Crestor or some other cholesterol lowering statin drug and can't eat grapefruit...sigh, welcome to the future...)

                                    1. Here's my favorite breakfast soup, something I winged one hung-over morning:

                                      Italian "Bacon and Eggs" Soup

                                      2 teaspoons olive oil
                                      1 cup diced onion
                                      10 cloves garlic, chopped or thinly sliced
                                      1/4 to 1/2 teaspoon black pepper
                                      1 cup diced prosciutto (great way to use prosciutto ends)
                                      4 cups chicken broth (I use Swanson's low-sodium in a pinch)
                                      4 cups water
                                      3 large eggs, lightly beaten
                                      Grated Parmesan and chopped parsley, for serving

                                      1) Heat olive oil in a saucepan on medium-high. Add onions, garlic, pepper, and prosciutto and saute until onions are a light golden brown, about 3- 4 minutes. Add stock and water, bring to a low boil, and simmer for about 20-25 minutes.

                                      2) Turn heat off and pour in the egg, stirring to create ribbons (I usually beat the eggs in a large measuring cup, makes the pouring easier.) Ladel soup into bowls and serve with grated Parmesan, chopped parsley, and more fresh black pepper. Eat with a couple slices of toasted or grilled French bread and you're a happy camper.

                                      1. Menudo! Don't knock it until you've tried it!

                                        1. Hi, I'm about a year late to this one but I'm here because ... I was looking for a breakfast soup! Maybe I can throw a UK angle on this (assuming the previous replies are just about all USA based). There's not much difference between an English Breakfast and what I've enjoyed when in the USA except for grits ... well if they are your claim to culinary excellence how does anybody get overweight in your country! I'm proud we didn't invent them! :-)

                                          OK, the serious stuff. I pictured a base soup using a bacon or chicken stock thickened with lentils or chickpeas (overcooked so they disintegrate). Add to that cubes of bacon and sausage break a raw egg into it to poach in the heat of the soup so the yoke stays soft, add some potato cubes an/or float hash brown/rosti/toast on it. Variations could be a chowder base, maybe break the raw egg over the hash brown/rosti/toast and spoon the soup liquid over the egg just to seal it and I'm sure some cheese would marry into it somewhere ... anyway that's what I'm going to try. Farmer

                                          1 Reply
                                          1. re: firlandsfarm

                                            i don't know where you had grits but if done well it's polenta at breakfast w/ white corn meal. you must try again somewhere better or make them at home. grits done well w/ a loose egg and bacon is heaven in the morning.
                                            going back to original post my favorite breakfast soup is a spicy tomato broth with and egg poached in the soup and some nice bread or corn tortilla for dipping.

                                          2. Something like sweet potato/apple with cinnamon sounds good. You could even throw in some quinoa.

                                            1. I'm almost finished reading The Apprentice, Jacques Pepin's lovely memoir. He has a simple recipe for oatmeal breakfast soup with leeks and bacon that sounds pretty tasty. I'd be happy to paraphrase it if anyone's interested, and if I try it I'll post.

                                              2 Replies
                                              1. re: bear

                                                I would be interested in hearing the recipe!

                                                I'd probably eat it for dinner... but I'm trying to incorporate oats and whole grains into my diet more.

                                                1. re: Mellicita

                                                  Here you go, Mel. It sounds like a good way to use oatmeal in a savory way, and I'm guessing would go well with a green salad and sandwiches if you wanted to eat it for dinner.

                                                  Cook 6 slices of bacon, about 6-7 ounces, until crispy. Jacques uses the microwave, but any way would do. Remove bacon and reserve about 2 tablespoons. fat. Cook 2 small trimmed leeks with most of the green left on (about 2 1/2 cups) in the bacon fat until softened. Add 5 cups water, 1 cup Irish (steel-cut) oats and about 1 1/2 teaspoons salt (less if bacon is very salty) and bring to a boil. Reduce heat, place cover on pan slightly ajar, and simmer for 25-30 minutes, until the oats are tender, stirring occasionally.

                                                  At this point, you can refrigerate the mixture for 24 hrs if you'd like. When ready to serve, bring the oats, 1 cup half and half and 1 cup milk to a boil along with about 1/2 teaspoon freshly ground black pepper. Serve with bacon sprinkled on top.

                                                  He suggests maple- or honey-cured bacon.

                                              2. One of my cousins favors plain vegetable soup for breakfast, no special recipe.

                                                1. This is one I got from a co-worker a couple of years ago..

                                                  3 cups hot water
                                                  2 cups apple juice
                                                  1 cup raisins (1/2 dark and 1/2 golden )
                                                  1/4 cup small prunes - pitted
                                                  1/4 cup dried cherries
                                                  1/4 cup dried mixed fruit
                                                  1/4 cup dried apricots
                                                  1/4 cup minute-tapioca - uncooked
                                                  1 large cinnamon stick
                                                  In large saucepan, combine all the ingredients except the apple juice.

                                                  Over medium heat, blend the ingredients until smooth, a minute or so.

                                                  Reduce heat and simmer until the tapioca is transparent, about 30 to 35 minutes. The soup will be thick and clear. Add apple juice and increase heat until preferred temp. Remove cinnamon stick and serve. Terrific with dollop of cream or yogurt.

                                                  You can replace the 1/4 cups of various dried fruit with a whole cup of your favorite dried fruit.

                                                  1. There is a soup restaurant here in Tacoma, Wa that sells "Breakfast Soup" that is so good, hearty and delicious I just had to try and recreate it. I think I suceeded. It only took about an hour and was definately worth it.
                                                    2 Cartons of Chicken Broth
                                                    1lb of breakfast sausage
                                                    1 cup bacon bits
                                                    1lb of potatoes coarsely grated
                                                    2 cups cheddar cheese
                                                    1/2 each of a red and green pepper
                                                    2 green onions chopped fine
                                                    salt. pepper, garlic to taste

                                                    half-fry the sausage and add to both chicken broths in a large pot with the remaining ingredients and simmer till potatoes are done.

                                                    the above method is creamier because the potatoes cook into the broth
                                                    if you prefer them to be more like hashbrowns in broth then
                                                    precook the potato and peppers together, like potatoes o'brien, and then add them to the rest of the soup and cook another 10 minutes or so.
                                                    either way, mmmmmm!

                                                    i served this with english muffins, but bagels, biscuits, or toast would be good as well.

                                                    1. I like Asian-style soups for breakfast -- see the comments about congee (though it's more of a porridge than a soup).

                                                      For a light breakfast, I sometimes make a vegetarian version of avgolemono, or miso. When I need something more substantial, it's usually lentil or bean soup.

                                                      1 Reply
                                                      1. re: piccola

                                                        Agree about congee.

                                                        It's sort of like the rice equivalent of grits.