1 large shallot, sliced
(I used a bunch of organic young carrots)
Meanwhile, peel and chop carrots and garlic. When onions are wilted and caramel-colored, throw in carrots, garlic, and thyme. Sauteé for another 10 minutes. Add a bit of broth to deglaze the pan, bringing up the intense flavors from the bottom. Add the remaining broth, then the peas—and don't forget the bay leaves! Add a bit more salt & pepper, bring to a boil then turn down heat and allow soup to simmer for 2 hours (covered), stirring every so often and adjusting for seasonings.
My SLO hike started at the base of San Luis Mountain, where I casually embarked on the Lemon Grove Loop.
Prickly cacti guided me up the winding trail.
I stopped often to appreciate the stunning landscape.
Higher up on the mountain, this panorama view of downtown San Luis Obispo and the surrounding city provided a different perspective of my usual surroundings.
This lazy SLO day nourished my body and my psyche.