Prosciutto and Egg Soup

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 452, total fat 20 G., saturated fats 4 G., proteins 26 G., carbohydrates 48 G., fiber 11 G., cholesterol 197 mg, sodium 1598 mg, sugar 6 G.

Just a touch of prosciutto gives this Italian-style soup a rich, meaty flavor, which deepens once the poached egg yolk is added to the broth. Spelt adds a nutty flavor and, along with escarole, adds healthy fiber.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup spelt
3 tbsp. l. olive oil
60 g prosciutto slices, cut into pieces
1 large onion, diced
1 medium carrot, diced
1 stalk of celery, diced
1 clove garlic, minced
6 cups chopped escarole (about 200g or 1 small head)
6 cups lightly salted chicken broth
2 tablespoons white vinegar
4 large eggs
Grated Parmesan, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spelt groats, prosciutto, escarole salad, eggs, Parmesan cheese, celery, carrot

Cooking the dish according to the recipe:

Place the spelt in a medium saucepan, add 1 teaspoon of salt, and cover with water to a depth of 2 inches. Bring to a boil and cook until the spelt is tender but firm, 10-20 minutes, or according to the manufacturer's instructions. Drain and set the spelt aside.
In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the prosciutto and cook, stirring occasionally, until crisp, about 3 minutes. Transfer half the prosciutto with a slotted spoon to a paper towel-lined plate. Add the remaining olive oil, onion, carrot, celery, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the escarole and another 1/2 teaspoon salt and cook for 1 minute to wilt the greens.

Pour in the chicken broth and bring to a boil. Simmer for 10 minutes or until the escarole is completely tender. Add the cooked spelt. Taste and season with salt and pepper if needed.
Pour 4 cm of water into a deep frying pan. Add vinegar and 1 teaspoon of salt. Bring to a very low simmer. Crack the eggs directly into the water, spacing them apart. Cover and turn off the heat. After 3 minutes, the whites should be set but the yolks will still be soft. Transfer the poached eggs with a slotted spoon to a paper towel-lined plate to drain.
Ladle the soup into 4 deep bowls. Top each serving with a poached egg, generously sprinkled with Parmesan cheese, crispy prosciutto, and a little pepper.

Categories:

recipe / Calorie content of prepared meals / Soups / Meat soups / Soups with pasta and cereals / Food Network - recipes / Italian cuisine

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