Wednesday, March 19, 2008

Lunch: Gypsy Soup with Poached Egg

We have an abundance of local, farm-fresh eggs from our CSA box. I can't think of a better use than in the soup we made with our farmer friend Brett's sweet potatoes.

Call me a freak, but I love finding liquid yolk in my soup spoon. It adds a velvety touch to the broth.

I also added some leftover cannellini beans
from the fridge (there are garbanzo beans in the original soup).

Preparation time: 15 minutes

Shopping: none


Mosby said...

What, no recipe? No dashed off list of ingredients thrown in the pot? Finish this sentence: I don't know, I just threw in some _______

Help a girl out, will ya!

Ed Bruske said...

Mosby, the recipe for Gypsy Soup appeared a few days ealier.

Just add an egg for poaching