Skip to main content

snap pea minestrone with a poached egg




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.


 All in all, I'd definitely make this again and recommend that you do!

{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
  1. Cook ham, leek, and green onions in butter until soft, about 5 minutes. 
  2. 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.
  3. 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!

Comments

Popular posts from this blog

Guest Post: New Mom (Anytime) Gift Guide

Today's Guest Post is from Michelle Perez of Simply Complicated.  I met Michelle in college and since then she has gotten hitched, had a baby, and lives in Guatemala where her family are doing some great work.  Read more on her blog and until then, check out her gift guide for new moms!  Thanks, Michelle!



I am a new mom to and am still very much in the ups and downs of learning how to how to take care of a very small human and myself. Even though I think all new moms would be happy with a nap, a long shower and a meal on their doorstep I have put together a gift guide that stretches a bit beyond the basic. You could say this is just in time for the holidays, but the truth is, this is an anytime of year gift guide. Enjoy.

1. Sugar & Spice Kitchen Towels We all know new moms like and appreciate home cooked meals. But I was surprised as a nursing mom, how hungry I was all. the. time. Friends of mine were so sweet, because they brought over a meal AND muffins or bread or baked goods …

quesadilla pie

This is a dinner I've been thinking about and trying to figure out when I'll make it next.  It'll probably happen sometime this weekend because it was simple and oh-so-satisfying.  It was a perfect new-mom meal. New-Mom as in I had time to make it, and I'd like to bring it to new mom's too.



I'm tempted to even make a few and stock my freezer with them for when we're hungry or when I need to bring someone a meal, a task I think I'm finally now up for seeing as I've been able to figure out our schedule more and get back in the kitchen.

Apart from pulling apart the chicken this dish comes together really quickly.  The original recipe calls for 1/3 cup chopped pickled jalapenos, an item I thought we had in our fridge but it turns out what I thought were pickled jalapenos were actually molding olives.  Not so great.  Next time I'll add in the jalapenos but they're definitely optional.


So this weekend, you should make this.  Dare I say my mouth i…

canned tomato sauce with basil and garlic

When I think about canning I want to make things that I'll use year round.  I want staples that I can go to that'll make pasta sauce, chili and stuffed peppers that much more delicious.  I want to make a recipe that tastes amazing in large part because the tomatoes used in it were fresh in the summer then preserved.
Although I did can some tomatoes last summer I ended up not using them as often as I thought I would.  I still found myself going to the store for diced tomatoes here and there when I should have been in the mindset to use my canned tomatoes and just crush them into the recipe.  Canning fail.

So, this year I decided to make some sauce.  It was an all day affair, let me tell you, but worth it in the end.  I looked to the Ball website for canning recipes and used their recipe for tomato sauce with basil and garlic.  You can see the original recipe here.  
I did tweak it some.  I didn't strain the sauce but rather pureed it in the Vitamix which really did away wi…