Monday’s Menu from Our Farmer’s Table

4    cups chicken stock
20   small potatoes -  red, gold, purple any combo will do
2   ears fresh corn – removed from cobb
1   med. carrot
1   cup milk
1   bouquet garni – make one with the following:
1   bay leaf
1   sprig thyme
1  hand full oregano
and any other herb you like – tie together w/ kitchen string
Sea salt and fresh cracked pepper to taste

Heat stock in a large stock pot, add bouquet garni, S & P
You can peel potatoes or not, if you don’t the soup will have a different texture w/ pits of peel.
Add potatoes and carrot, cook for 30 min. or until almost tender then add the corn and cook for about 5 – 10 minutes more.
Allow to cool then puree in blender or food processor. Drizzle olive oil on top and garnish w/ chopped parsley.

Serve with warm bread and butter