Snap Pea Minestrone With Poached Eggs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sunset March 2012 Ingredients:
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 onion |
1 tablespoon butter |
1 teaspoon distilled white vinegar |
4 large eggs |
5 cups reduced-sodium chicken broth |
1/4 teaspoon pepper |
1/2 cup tiny pasta, such as farfalline or 1/2 cup orzo pasta |
2 1/2 cups diagonally sliced sugar snap peas |
about 1/2 cup grated parmesan cheese |
about 2 tsp. chopped fresh tarragon leaves |
Directions:
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 inches water over high heat until bubbles form on pan bottom, then reduce heat to medium-low.
3. 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.
4. Add broth and 1/4 teaspoons pepper to vegetables. Cover and bring to a boil over high heat.
5. 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 teaspoons tarragon, and more pepper to taste.
6. Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.
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