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