This lovely soup is practically spring in a bowl. To make it heartier, scatter quartered cherry tomatoes and croutons on top. Snap peas often have a fibrous string that runs down the pod's straight side; to remove it, snap off the stem end and pull down sharply.
1/2 cup diced ham
1 carrot, peeled and cut into small dice
1 leek, white and light green parts only, thinly sliced into half-moons and rinsed well
1/3 cup sliced green onions
1 tablespoon butter
1 teaspoon distilled white vinegar
4 large eggs
5 cups reduced-sodium chicken broth
About 1/4 tsp. pepper
1/2 cup tiny pasta, such as farfalline or orzo
2 1/2 cups diagonally sliced sugar snap peas
About 1/2 cup grated parmesan cheese
About 2 tsp. chopped fresh tarragon leaves
How to Make It
Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
Meanwhile, in a large saucepan, warm vinegar and 1 1/2 in. water over high heat until bubbles form on pan bottom, then reduce heat to medium-low. Break eggs into water, keeping them slightly apart. Cook until whites are firm but yolks are still soft, 3 to 4 minutes. Transfer eggs with a slotted spoon to a plate.
Add broth and 1/4 tsp. pepper to vegetables. Cover and bring to a boil over high heat. Add pasta and boil gently, uncovered and stirring occasionally, until tender, 7 to 8 minutes. Stir in snap peas and return to a boil, then stir in 1/2 cup parmesan, 2 tsp. tarragon, and more pepper to taste.
Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.