Soupe Du Moment Recipe

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter foams but does not brown (about 1–2 minutes).

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the sliced leek, diced carrots, and diced celery. Sweat the vegetables gently until they begin to soften, about 6–8 minutes. If the pan becomes very dry, add a splash (1–2 tbsp) water or stock to prevent browning.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it brown.

Add the chopped seasonal vegetable and diced potatoes to the pot. Toss with the aromatics to coat and cook 3–4 minutes to begin to soften.

Pour in the white wine (if using) and bring to a gentle simmer; cook until the wine has mostly evaporated, about 2–3 minutes.

Add the vegetable (or chicken) stock, bay leaf, and thyme sprigs. Increase heat to bring the pot to a gentle simmer, then reduce heat to maintain a low simmer. Cover and cook until all vegetables are very tender, about 18–25 minutes (time depends on chosen seasonal vegetable).

Remove from heat. Discard the bay leaf and thyme stems. Use an immersion blender directly in the pot and purée until smooth. Alternatively, transfer soup in batches to a blender, purée until silky, and return to the pot. Be careful with hot liquids.

If the soup is too thick, add up to 125 ml (1/2 cup) additional warm stock or water to reach desired consistency. Taste and season with salt and freshly ground black pepper, adjusting to preference.

Stir in the heavy cream or crème fraîche, if using, and gently rewarm over low heat for 2–3 minutes—do not boil after adding cream to preserve texture.

Add lemon zest (if using) and taste for final seasoning adjustments.

Ladle the soup into warmed bowls. Finish each serving with a drizzle of olive oil, a sprinkle of chopped parsley or chives, and serve with crusty bread or croutons on the side.