We have a nasty bug going around at the workplace. Which means I am not going to the gym a.k.a. extremely cranky. All I want to do is lay in bed and sleep for a week, wake up refreshed and bug free. But, as I was saying to one of my staff the other day, there’s almostĀ something nice about being sick.

Well. The few days that you do get to stay home rather than the two weeks you’d prefer. You feel miserable at first but you curl up with a book and a hot bowl of soup and for a few minutes that you can breathe properly, with the snow outside your window – life is good.

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Once upon a time I was an English major. I used to read a few books a week… I still try to force myself to read but I’m going at a snail’s pace right now. I find that when I do get to sneak a read, I forgot where I was and what was going on… But who cares because soup. And warm bread rolls… Mmm. I made this recipe for one. It can easily be doubled or tripled.

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Flaky, warm and so good dipped in a bowl of something comforting. I got the recipe for the rolls from here and tweaked it a little. My only regret is not having some nice green onions to top this soup with.

Ingredients:

  • 2-3 russet potatoes, peeled, rinsed and diced
  • 1/3 cup sour cream
  • 1 cup whole milk (You can also use skim)
  • 1T butter
  • 1/2t dried thyme
  • handful of fresh dill
  • salt & pepper to taste
  • Toppings: green onion, bacon, shredded cheese
  1. I like to par-boil my potatoes before I make my soup to save some time. I have these fancy shmancy pots that take me 12 minutes to produce a batch of cooked potatoes so it’s easier for me. If you like, you can skip this step and just let your potatoes simmer in the soup itself at the end.
  2. Melt the butter and fry potatoes slightly. Add sour cream and milk. Add the fresh dill and simmer.
  3. Add thyme, s&p and that’s basically IT. Easiest soup in the world! Top with your favorite toppings and enjoy!

For the biscuits:

  • 2 cups shredded mozzarella
  • 1 cup arrowroot flour
  • 1/2t salt
  • 1t baking powder
  • 1 large egg
  • 1T dried rosemary (Substitute with other herbs here as needed!)
  • 1/2T garlic powder
  • water as needed
  1. Preheat oven to 350F.
  2. In a bowl, mix arrowroot, salt, and baking powder.
  3. Throw the dry ingredients and mozza in food processor as well as the egg and process until mixture forms a dough. Add water or milk as desired to scrape up the last bits of the flour.
  4. Divide dough into 12 pieces, (about the size of ping pong balls) and place on a baking sheet covered with parchment. Make sure you press down to get them to stick – they roll in the oven and bump into each other. Place in freezer for 5-10 minutes.
  5. Remove and bake for 12-15 minutes. Enjoy warm!
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