Small Soup Du Jour Recipe

Sweat aromatics

In a medium saucepan, 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 and cook, stirring occasionally, until softened and translucent, about 6–8 minutes; reduce heat if vegetables begin to brown.

Stir in the minced garlic and cook 30 seconds until fragrant.

Sprinkle the flour over the vegetables, stir to coat, and cook 1 minute to remove raw flour taste.

Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Add the water, bay leaf, and thyme sprigs. Increase heat to bring to a gentle simmer.

Add the diced potato to the simmering stock; cook 8–10 minutes until beginning to soften.

Add the zucchini, canned diced tomatoes, and frozen peas. Continue to simmer 5–7 minutes until all vegetables are tender but not mushy.

If using cooked shredded chicken or beans, stir them in now and heat through for 2–3 minutes.

Remove and discard the bay leaf and thyme stems.

Stir in the chopped spinach and cook 1–2 minutes just until wilted.

If using, stir in the cream or half-and-half to enrich the soup, warming gently but do not boil after adding dairy.

Season with sea salt, freshly ground black pepper, and lemon juice. Taste and adjust seasoning as needed.

Ladle the soup into small bowls (see servings). Garnish with chopped parsley and a sprinkle of grated Parmesan if desired.