Lunch: Gypsy Soup with Poached Egg
March 19th, 2008 · 2 Comments · Posted in Uncategorized
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
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!
Mosby, the recipe for Gypsy Soup appeared a few days ealier.
http://theslowcook.blogspot.com/2008/03/accidental-gypsy-soup.html
Just add an egg for poaching