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El Paso, Texas

Member since May 2009

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Reviewed Bacon-and-Egg Soup

Jan 7, 2012 in Food Network Community Toolbox on

one of the best soups I've ever made. I substituted fat back for some thick bacon slices and also browned the croutons a bit more to stand up to the broth. My girlfriend always loves it when I make this for breakfast. Also had to learn that you do not add salt under any circumstance due to the pork.""

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