These days I'm up for meals that come together quickly. This meal came together on a night when I really didn't want to cook at all, but for the love of wanting dinner and for my husband to have lunch to bring to work the next day, I made it.
The flavors build up well with the leek and ham and green onions. The fact that they're cooked in butter sure helps. From there the rest comes together quickly and the poached egg on top makes the soup nice and rich. It definitely tastes like something that has been simmering for much longer than the 20-30 minutes it takes to put this number together.
{Recipe thanks to and adapted from Sunset}
{Ingredients You'll Need}
- 1/2 cup diced ham
- 1 leek, thinly sliced and chopped
- 4 green onions, chopped
- 1 tablespoon butter
- 1 teaspoon distilled white vinegar
- 4 eggs
- 5 cups vegetable broth
- 1/2 cup orzo
- 2 1/2 cups diagonally sliced sugar snap peas
- pinch of tarragon
- Cook ham, leek, and green onions in butter until soft, about 5 minutes.
- Meanwhile warm a large saucepan with water to about an inch and a half deep with the vinegar. Once the bottom of the pan gets bubbles drop the eggs in the water, spacing them apart. Cook 3-4 minutes when whites are firm but yolks are still soft. Transfer the eggs to a plate while the soup finishes.
- Add broth to pepper and season with pepper. Cover and bring to a boil then add the orzo and uncover, stirring occasionally until pasta is cooked, about 7-8 minutes. Stir in snap peas then sprinkle with tarragon. Stir a few moments for the peas to warm through then ladle into a bowl and top with an egg!
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