Mr. M finished his work pretty early and snuggled under the covers to watch Thomas and Friends Carnival Capers with Jr. He's such good man. He has endured that movie at least 15,769 times in the last three months alone.
Tired of sitting on the sofa in an oxygen reduced stupor, I got up and threw some things onto the stove and came up with a delicious soup. I thought I'd share it with you. It's the kind of soup that is relaxing to prepare, chopping vegetables at the kitchen table while talking with your spouse or an old friend.
2 tablespoons olive oil
1 medium yellow onion, chopped
3 carrots, peeled and chopped
7 cloves of garlic, chopped
4 Yukon gold potatoes, peeled and quartered
4 cups chicken stock*
2 sprigs of rosemary, plus more for garnish
Kosher sea salt, to taste
ground black pepper, to taste
Add potatoes to pot of boiling salted water, cook until soft, about 20 minutes, then drain.
Meanwhile, drizzle olive oil in sauté pan over medium-low heat. Add garlic, onion, carrot, salt, pepper, and 2 sprigs of rosemary and let simmer while preparing other ingredients. When it is ready to be added to other ingredients the mixture should be translucent and soft.
While the other two sections are cooking, warm chicken stock over medium heat.
When ingredients are done, add then to a food processor, add milk, and blend until smooth. Add to large pot (the one you cooked the potatoes in is just fine!), add any more salt and pepper desired to taste. Let cool for 10 minutes and transfer to bowls. Add a dollop of crème fraîche (sour cream works, too, but just a little!) and a sprig of rosemary for garnish. Enjoy!