Snap Pea Minestrone With Poached Eggs

Sunset March 2012

• Ready In: 25 mins
• Serves: 4

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.