2 tablespoons olive oil, divided
4 ounces of thick cut ham
1 small onion, chopped
2 gloves of garlic, minced
4 cups of chicken broth or stock
4 cups of chopped broccoli florets
2 cups of chopped cauliflower florets
2 teaspoons fresh thyme leaves
1/8 tsp salt
4 cups of baby spinach
1/4 cup of fresh parsley, chopped
8 cups of water
2 tablespoons of distilled vinegar
4 large eggs
1. Heat 1 tablespoon of oil over medium heat in a large pot. Add ham and cook stirring often until browned, about 3 minutes. Transfer to a plate and set aside.
2. Add the remaining tablespoon of oil and onion to the pot. Cook, stirring often, until softened about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth or stock, broccoli, cauliflower, thyme and salt. Reduce heat to a simmer, cover and cook about 6 minutes. Add spinach and parsley. Remove from heat and stand, covered, until spinach is wilted about 5 minutes. Puree the soup in the pot with an immersion blender. Cover to keep warm.
3. Meanwhile, bring water and vinegar to boil in a saucepan. Reduce heat to bare simmer and gently swirl water in a circle. Break an egg into a small bowl then submerge the bowl into simmering water and gently add the egg to pan. Working quickly, repeat with all eggs. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
4. Serve bowls of soup topped with a poached and egg and some ham.