By Jean Doherty

A lot of you want my recipes for soup, and this one is great because it’s easy. The whole restaurant industry is based on soup. That’s actually how the business started.“Restoratifs,” where the word “restaurant” comes from, and  bouillion, consommé, and broth (“Pot-au-feu”), were the first menu items served in the first public restaurants in 18th century Paris. Classic French cuisine generated many of the soups we know today. This is simple, easy, and so much more healthy–and delicious–than opening a can. What you’ll need:

1 big chopped onion
1 lb sliced carrots
1 large potato, peeled and cubed
1 cup chicken broth
A good dash of good olive oil
1 sprig of fresh rosemary
Salt and pepper

In a thick assed pan, saute the onion in olive oil until tender and golden. Add carrots, potato, broth and rosemary, and enough water to cover. Bring to a boil and then cook over medium heat for about 30 minutes or until the veggies are tender. Cool for 15 minutes. Fish out what’s left of the rosemary stalk.
Transfer to a blender or food processor, and work in small batches; and process until smooth. Taste, add salt and pepper.
Voila! You are a chef!