Prosciutto and Egg Soup

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.