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.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Prosciutto and Egg Soup
Total:
1 hr
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Asian Egg Drop Soup

Recipe courtesy of Tyler Florence

Minestrone Soup

Recipe courtesy of Ellie Krieger

Arugula-Prosciutto Pizza

Recipe courtesy of Food Network Kitchen

Lentil Soup

Recipe courtesy of Alton Brown

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Egg Rolls

Recipe courtesy of Food Network

Browse Reviews By Keyword