Soup Of The Day Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter melts and begins to foam, about 1 minute. Add the diced onion, carrot and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and flour

Stir in the minced garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and create a light roux.

Add stock and aromatics

Slowly whisk in the vegetable or chicken stock to avoid lumps. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer over medium-high heat.

Simmer and customize

Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes to allow flavors to meld and to slightly thicken. If using optional add-ins that require cooking (potatoes, rice/pasta, raw chicken), add them now and simmer until tender: potatoes 12–15 minutes, rice/pasta per package time, shredded cooked chicken just to heat through (3–4 minutes). If using canned tomatoes, add them at this stage as well. If using frozen peas, add in the last 2–3 minutes of simmering.

Finish with dairy

Remove and discard the thyme sprigs and bay leaf. Stir in the milk or cream and heat gently for 2–3 minutes without boiling. Taste and adjust seasoning with salt and freshly ground black pepper.

Optional blending (for a smooth soup)

If you prefer a smooth soup, use an immersion blender directly in the pot and purée to desired consistency (careful of hot splatter), or transfer in batches to a blender and purée, then return to pot and reheat gently. If chunky, skip this step.

Warm the bread rolls in a 180°C (350°F) oven for 5–8 minutes or until heated through. Serve each bowl of soup topped with a sprinkle of chopped parsley and a crack of black pepper. Place a warm roll and a small pat of butter on the side.