• In a pot, melt the butter over medium heat. Once hot, add the onion, garlic, thyme, sage, and a generous pinch of salt. Sauté on low for about 5 minutes, or until the garlic starts to soften.
• Add the corn starch, mix, then pour in the broth and add the Parmesean rind. Simmer for 15 minutes.
• Use an immersion blender or a regular blender to blend the soup until smooth. Bring the soup to a simmer once more and turn off the heat.
• In a large bowl or measuring cup, beat 3 eggs. Slowly drizzle in the hot soup while continuously whisking.
• Drizzle in 2–3 cups of broth before adding the egg mixture back to the pot. Turn the heat back on low-medium and bring the soup back to a simmer.

Cheesy Crostini's

• Preheat the oven to 425℉.
• Slice your baguette into 1/3-inch pieces on a bias. Arrange them in a single layer on a sheet pan and lightly brush both sides with olive oil. Evenly sprinkle Parmesan cheese over each slice.
• Bake the crostini’s for 10–12 minutes, until the cheese is golden brown and the bread is crispy. If the cheese isn't browned enough, place them under the broiler for about a minute to crisp up the top.