Just a small amount of prosciutto lends a deep, meaty presence to this Italian-inspired soup, which gains incredible richness once the egg yolk is broken.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup pearled or quick-cooking farro
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 ounces sliced prosciutto, chopped
- 1 large onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 6 cups chopped escarole (about 1/2 pound or 1 small head)
- 6 cups low-sodium chicken broth
- 2 tablespoons white vinegar
- 4 large eggs
- Grated Parmesan, for serving
Instructions
- Combine the farro and 1 teaspoon salt in a medium saucepan and cover with water by 2 inches. Bring to a simmer and cook until the farro is tender but chewy, 10 to 20 minutes, or according to the manufacturer’s instructions. Drain and set aside.
- Heat 2 tablespoons olive oil in a medium pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 3 minutes. Remove half the prosciutto with a slotted spoon to a paper-towel-lined plate. Drizzle in the remaining tablespoon olive oil, and add the onion, carrot, celery, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add the escarole and another 1/2 teaspoon salt and stir for 1 minute to wilt. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes or until the escarole is completely softened. Stir in the cooked farro. Taste for seasoning and add more salt and pepper to taste.
- Fill a high-sided skillet with 1 1/2 inches of water. Add the vinegar and 1 tablespoon salt. Bring to a very gentle simmer. Break the eggs, spaced apart, into the water. Cover and turn off the heat. After 3 minutes the whites should be set and the yolks still soft. Remove the poached eggs with a slotted spoon to a paper-towel-lined plate to drain.
- Ladle soup into 4 bowls. Top each bowl with a poached egg, a generous sprinkling of Parmesan, the reserved crisped prosciutto and some pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 452 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 197 mg |
| Sodium | 1598 mg |