Green Eggs & Ham Soup

EatingWell - - NOSH -

AC­TIVE: 45 min TO­TAL: 45 min

Would you, could you eat this creamy green soup? How about if we told you it con­tains no cream—or dairy of any kind—just fla­vor­ful pureed veg­gies topped with a per­fectly poached egg and ham? Trust us, whether you eat it in a box or with a fox, in a house or with a mouse, both you and your kids will love this sto­ry­book-per­fect soup.

2 ta­ble­spoons ex­tra-vir­gin olive oil,

di­vided

4 ounces thick-cut ham or prosci­utto,

diced

1 small onion, chopped

2 cloves gar­lic, minced

4 cups low-sodium chicken broth

4 cups chopped broc­coli flo­rets

2 cups chopped cau­li­flower flo­rets 2 tea­spoons fresh thyme leaves ⅛ tea­spoon salt

4 cups baby spinach

¼ cup chopped fresh pars­ley,

plus more for gar­nish

8 cups water

2 ta­ble­spoons dis­tilled white vine­gar 4 large eggs

1. Heat 1 ta­ble­spoon oil in a large pot over medium heat. Add ham (or prosci­utto) and cook, stir­ring of­ten, un­til lightly browned, about 3 min­utes. Trans­fer to a plate; set aside.

2. Add the re­main­ing 1 ta­ble­spoon oil and onion to the pot. Cook, stir­ring of­ten, un­til soft­ened, about 3 min­utes. Add gar­lic; cook, stir­ring, for 1 minute. Add broth, broc­coli, cau­li­flower, thyme and salt. Re­duce heat to a sim­mer, cover and cook un­til the broc­coli is very ten­der, about 6 min­utes. Add spinach and pars­ley. Re­move from heat and let stand, cov­ered, un­til the spinach is wilted, about 5 min­utes. Puree the soup in the pot with an im­mer­sion blender or in batches in a reg­u­lar blender. (Use cau­tion when blend­ing hot liq­uids.) Cover to keep warm.

3. Mean­while, bring water and vine­gar to a boil in a large saucepan. Re­duce to a bare sim­mer. Gen­tly stir in a cir­cle so the water is swirling around the pan. Break an egg into a small bowl, then sub­merge the lip of the bowl into the sim­mer­ing water and gen­tly add the egg. Work­ing quickly, re­peat with the re­main­ing eggs. Cook 4 min­utes for soft set, 5 min­utes for medium set and 8 min­utes for hard set.

4. Serve the soup topped with a poached egg, some ham (or prosci­utto) and pars­ley, if de­sired.

SERVES 4: 1½ cups soup & 1 egg each

CAL 266 / FAT 15G (SAT 4G) / CHOL 199MG / CARBS 14G / TO­TAL SUG­ARS 3G (ADDED 0G) / PRO­TEIN 22G /

FIBER 5G / SODIUM 671MG / POTAS­SIUM 818MG.

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