House-made Soup Of The Day Recipe

Sweat aromatics

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until butter melts and begins to foam. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Make roux

Sprinkle the flour over the softened vegetables and stir well to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste but do not let it brown.

Add stock and simmer

Gradually whisk in the chicken or vegetable stock to avoid lumps. Add the bay leaf and thyme. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom. If using diced potatoes, add them now. Simmer until potatoes are tender (if using) and carrots are fully soft, about 12–15 minutes.

Finish with dairy

Reduce heat to low. Stir in the milk or cream and continue to heat gently — do not boil — for 3–5 minutes to warm through and slightly thicken. Taste and season with salt and freshly ground black pepper.

If using cooked shredded chicken, add it to the pot after the soup has warmed through and simmer for 3–4 minutes to heat the chicken through. If using frozen peas or corn, stir them in during the last 2–3 minutes of cooking so they stay bright and tender. If using baby spinach, stir it in at the end and cook just until wilted (about 1 minute). Adjust seasoning as needed.

Remove the bay leaf and thyme sprigs (if using fresh). Stir in chopped parsley and, if desired, a teaspoon of lemon juice to brighten flavors. If you want a creamier texture, add an extra splash of cream or a drizzle of olive oil. Ladle into bowls and garnish with a little more parsley or cracked pepper.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda and 1 teaspoon salt.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add buttermilk

Make a well in the center, pour in the cold buttermilk and gently fold just until the dough comes together. Do not overwork; a slightly shaggy, sticky dough is ideal.

Shape and bake

Turn the dough out onto a lightly floured surface, pat it into a 1-inch thick rectangle, and fold it over once to create layers. Pat to 1-inch thickness again and use a 2.5-inch round cutter to cut biscuits (press straight down without twisting). Place biscuits on the prepared sheet about 1 inch apart. If using, whisk the egg and brush the tops for a golden finish. Bake 12–15 minutes until risen and golden brown. Serve warm alongside the soup.