I love this recipe's concept of poached eggs served in a soupy stew. I made it vegetarian (no ham; vegetable broth). Spring means green garlic, fresh fava beans, asparagus, and spinach to me, so I added a bit of those to this recipe, which increased the proportion of veggies (a goal of mine) and enhanced my enjoyment of this great dish. Wheat berries added a lovely chewiness, but I will try it with whole wheat pasta next time. I would definitely make it again.
Snap Pea Minestrone with Poached Eggs
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.
More From Sunset
- Calories: 337
- Calories from fat: 39%
- Protein: 25g
- Fat: 14g
- Saturated fat: 6.2g
- Carbohydrate: 27g
- Fiber: 3.3g
- Sodium: 630mg
- Cholesterol: 272mg
- 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
- 1. Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
- 2. 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.
- 3. 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.
- 4. Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.
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