It's happened to us all. We move through our days happily and routinely. And then&mdash every few months, the inevitable strikes: the breakfast rut.
We have the perfect cure for any breakfast rut. It's a step outside the box in that it's not your average hot oatmeal, weekend pancakes, or cereal bar on the go. No, we're talking soup here. Breakfast soup, to be exact.
What's the story with breakfast soup? There are all different varieties, from creamy and fruity to hearty and savory. Below are a few recipes that are inspiring us to mix up our morning routines. Have you ever made a breakfast soup?
Try a Recipe:
• Apple-Spice Breakfast Soup - The New York Times
• Bacon and Egg Soup Recipe - Food Network Magazine
• Jook (Chinese Breakfast Soup) - Soup for a Year
• Chilled Blueberry Soup - Epicurious
• Tunisian Chickpea Breakfast Soup - Martha Rose Schulman
Related: Comfort Food: Miso Soup for Breakfast
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I visited South Korea last fall, and was surprised that the hotels offered a breakfast corn soup that was surprisingly similar to corn chowder. And Jook is just about the best breakfast (well, after oatmeal).
Pho is actually consumed for breakfast in Vietnam.
And I thought I knew everything about soup, having a whole blog dedicated to it and all. Soup for breakfast? Well to someone like me it sounds a lot more logical than cookies for breakfast...
I've always wondered if there was a type of breakfast soup. The closest I could ever think was egg drop with some bacon torn into it. I am so excited about these!
Miso, miso!! You can have it with any meal like the Japanese. I like miso with egg, green onions, and shrimp, with steamed rice or steamed rice buns on the side.
i make something i discovered on accident that i call breakfast soup, which is essentially microwaved cereal:
http://theactorsdiet.wordpress.com/2010/04/12/lynn-breakfast-soup/
i add extra cereal for "croutons!"
A highlight of last year's holiday in Turkey was the amazing lentil soup for breakfast - a different garnish or spicing every day (one day with chopped tomato, one day with croutons). I make this simple version in large batches and keep in the freezer for a quick microwaved breakfast with a pitta bread on the side: http://www.waitrose.com/home/recipes/recipe_directory/e/egyptian_lentil_soup.html.
I'm sorry to say this, but this photo... it doesn't look very appetizing...
Ha! I've been eating soup for breakfast for years. It's easy to prepare, contains multiple food groups, can be low in calories and has great variety. Especially good when leaving the house on cold mornings.
Don't forget about Scandinavian frukt suppe. Lovely when cold in the summer with a little heavy cream or can be eaten warm in winter. Dried fruit soaked overnight and then cooked with tapioca until thick and delicious.
I love the Colombian breakfast soup "changua." It's a milk-based soup with eggs and cilantro,often served with sliced bread on the side or in the soup. It's awesome, and said to be good for hangovers.
This is a recipe I found: http://www.mycolombianrecipes.com/changua-colombian-egg-and-milk-soup
Other variations I've seen call for a bit of cumin, sometimes potatoes, and butter for sauteing the scallions.
We love this Scandinavian blueberry soup for breakfast, its such a nice change from the every day!
http://scribbit.blogspot.com/2007/02/blueberry-soup.html