Soup Of The Day Recipe

Prepare aromatics

In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the onion is soft and translucent and the vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a roux

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

Add liquid and simmer

Slowly pour in the stock while stirring or whisking to avoid lumps. Add the diced potatoes, corn, peas, thyme, bay leaf, salt, and pepper. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover partially and simmer until the potatoes are tender, about 15–20 minutes.

Finish the soup

Remove the bay leaf. If you prefer a slightly thicker, creamier texture, use an immersion blender to pulse the soup 4–6 times leaving some chunks, or transfer half the soup to a blender, puree until smooth, then return to the pot. Stir in the heavy cream (or milk) and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. Warm through for 2–3 minutes but do not boil once cream is added.

Preheat oven to 200°C (400°F). Arrange bread slices on a baking sheet, brush lightly with olive oil, sprinkle with the 1/4 tsp salt, and toast in the oven 6–8 minutes until golden and crisp at the edges.

Ladle soup into bowls, garnish with an extra pinch of chopped parsley if desired, and serve each bowl with a toasted bread slice on the side.