- Calories 337
- Caloriesfromfat 39%
- Protein 25g
- Fat 14g
- Satfat 6.2g
- Carbohydrate 27g
- Fiber 3.3g
- Sodium 630mg
- Cholesterol 272mg
Snap Pea Minestrone with Poached Eggs
Photo: Thomas J. Story
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.
How to Make It
Step 1
Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
Step 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.
Step 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.
Step 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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Superfastmom's Review
What a great meal! The flavors were fresh and so satisfyingly "Spring". Easy to prepare and we loved the results. Undercook the poached eggs slightly because they continue to cook when you put them in the soup broth, and a runny yolk is the desired outcome, although a harder egg was also delicious.
geller707's Review