Featured Soup Recipe

Prepare aromatics

Peel and finely dice the yellow onion. Peel and dice the carrots and dice the celery. Mince the garlic cloves so they're ready to add when prompted.

Sweat vegetables

In a large heavy-bottomed pot over medium heat, melt 2 tbs unsalted butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Make a roux

Sprinkle 3 tbs all-purpose flour over the softened vegetables and stir to coat. Cook the flour with the vegetables for 1–2 minutes, stirring, to remove the raw flour taste; do not let it brown.

Deglaze and simmer

Slowly pour in 6 cups low-sodium chicken stock (or vegetable stock), whisking or stirring constantly to prevent lumps. Add 1 bay leaf and 2 thyme sprigs. Increase heat to bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 20–25 minutes until the carrots are tender and the flavors have melded.

Finish with dairy and season

Remove and discard the bay leaf and thyme stems. Stir in 1 cup whole milk or heavy cream. Use an immersion blender to purée the soup to your desired texture (smooth or slightly chunky). If you prefer a completely smooth soup, blend until uniform. Return the soup to low heat and season with 1.5 tsp kosher salt and 0.75 tsp ground black pepper. Taste and adjust seasoning.

Add proteins or vegetables

If using diced cooked chicken or roasted root vegetables (1.5 cups), stir them into the hot soup and cook gently for 3–5 minutes to heat through. If using frozen peas or corn (1/2 cup), add them in the last 2–3 minutes of heating so they stay tender-crisp.

Brighten and serve

For brightness, stir in 1 tsp lemon juice if desired. Ladle the soup into bowls and garnish with 2 tbs chopped fresh parsley and 2 tbs grated Parmesan. Serve with crusty bread or 4 slices of toast/croutons on the side.