Sweating in 90 degree weather because you have a fever and feel like death.
Summertime colds are the very worst time. They are way worse than winter colds because at least when you have a winter cold you can wear sweatpants.
In front of me I have two glasses of OJ because one is obviously not enough, 5 dogs piled on my lap, 97 or so crumpled up tissues, a scary movie playing on netflix because only scary movies are appropriate for me to watch in my current state of horror, and one Bon Appetite Magazine from which I found the recipe for my only reason for surviving today...
6 tablespoons olive oil, divided
2 leeks, white and pale green parts only, chopped
1/2 fennel bulb, chopped
1 small yellow onion, finely chopped
1 clove garlic, minced
2 celery stalks, thinly sliced
4 cups veggie broth or chicken broth
2 carrots, peeled and thinly sliced lengthwise on a mandolin
1 1/2 cups green peas (fresh or frozen)
1 1/2 cup fresh parsley leaves
1/2 shallot finely chopped
1/4 red onion, thinly sliced
Shaved parmesan to serve, optional
Heat 2 tablespoons of olive oil over medium heat and cook the leeks, onion, fennel, and celery until softened, but not taking on any color, about 5 minutes. Add the garlic and cook for about 30 seconds before adding the broth and bringing to a boil. Reduce heat and simmer until vegetables are tender, about 10- 15 minutes.
Add the carrots and the peas and simmer until the carrots are tender, about 5 minutes. Season with salt and pepper.
While soup is cooking, process the parsley and the remaining 4 tablespoons of olive oil in a food processor to a course paste and transfer to a small bowl. Mix the shopped shallot into the parsley paste.
Serve the soup topped with the parsley pesto, thinly sliced red onion, and shaved parmesan.