Prosciutto And Egg Soup
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
41
Spice
43
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Olive Oil1 large
Onion (diced)1 medium
Carrot (diced)1 stalk
Celery (diced)1 clove
Garlic (minced)6 cups
Chicken Broth (low-sodium)2 tbsps
White Vinegar4 large
EggDirections:
1
Combine the farro and 1 teaspoon salt in a medium saucepan and cover with water by 2 inches
2
Bring to a simmer and cook until the farro is tender but chewy, 10 to 20 minutes, or according to the manufacturer's instructions
3
Drain and set aside
4
Heat 2 tablespoons olive oil in a medium pot over medium heat
5
Add the prosciutto and cook, stirring occasionally, until crisp, about 3 minutes
6
Remove half the prosciutto with a slotted spoon to a paper-towel-lined plate
7
Drizzle in the remaining tablespoon olive oil, and add the onion, carrot, celery, garlic, 1/2 teaspoon salt and a few grinds of pepper
8
Cook, stirring occasionally, until soft, about 10 minutes
9
Add the escarole and another 1/2 teaspoon salt and stir for 1 minute to wilt
10
Pour in the chicken broth and bring to a simmer
11
Cook for 10 minutes or until the escarole is completely softened
12
Stir in the cooked farro
13
Taste for seasoning and add more salt and pepper to taste
14
Fill a high-sided skillet with 1 1/2 inches of water
15
Add the vinegar and 1 tablespoon salt
16
Bring to a very gentle simmer
17
Break the eggs, spaced apart, into the water
18
Cover and turn off the heat
19
After 3 minutes the whites should be set and the yolks still soft
20
Remove the poached eggs with a slotted spoon to a paper-towel-lined plate to drain
21
Ladle soup into 4 bowls
22
Top each bowl with a poached egg, a generous sprinkling of Parmesan, the reserved crisped prosciutto and some pepper