Soup Du Jour Recipe

Prepare broth

In a large pot or Dutch oven set over medium heat, combine the chicken or vegetable stock and 1 cup water. Add the bay leaf and whole peppercorns. Bring to a gentle simmer while you prepare the aromatics.

Sweat vegetables

In a separate large skillet or in the same pot if it has room, heat the butter and olive oil over medium heat until the butter foams. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the sliced leek and cook 2 more minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add potato (optional)

If using potato for extra body, add the diced potato now and toss with the aromatics for 1–2 minutes to coat.

Combine with broth

Transfer the softened vegetables (and potato, if used) into the simmering broth. Increase heat to maintain a gentle simmer.

Cook chicken

If using chicken: season the diced chicken lightly with a pinch of salt and pepper. Add the chicken to the simmering soup and simmer until cooked through, about 8–10 minutes depending on piece size. Skim any foam off the surface as needed.

Or add beans

If using canned white beans instead of chicken: add the rinsed beans after the vegetables have simmered 8–10 minutes. Heat through for 3–4 minutes; avoid prolonged simmering to keep beans intact.

Season and finish

Remove and discard the bay leaf and thyme sprigs stems if used. Taste the soup and add sea salt (start with 1 tsp) and freshly ground black pepper to taste. Stir in the chopped parsley and lemon juice. If you prefer a creamier soup, lower the heat and stir in the heavy cream or half-and-half, warming gently without boiling for 2 minutes.

Adjust consistency (optional)

If you want a thicker/velvety texture, ladle 1–2 cups of the soup solids into a blender, puree until smooth, and return to the pot. Stir and adjust seasoning again.

Serve

Ladle the soup into warmed bowls. Drizzle each serving with a few drops of olive oil, sprinkle with extra chopped parsley or chives, and serve with crusty bread or crostini on the side. Finish with an optional extra grind of black pepper.