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Ingredients
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Soup
Bread & Whipped Butter
Method
Soup
Sweat aromatics
In a large heavy-bottomed pot over medium heat, melt 2 tbsp unsalted butter. Add the diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
Make a roux
Sprinkle 2 tbsp all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, forming a light roux that will help thicken the soup.
Add liquids and simmer
Slowly whisk in 4 cups of chicken or vegetable stock until smooth. Add the diced potato, 1 tsp fresh thyme, 1 bay leaf, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered until the potatoes are very tender, about 15–20 minutes.
Finish and blend (optional)
Remove and discard the bay leaf. For a chunky soup, mash some of the potatoes with a spoon in the pot. For a smooth, velvety texture, carefully transfer half the soup to a blender and purée, or use an immersion blender to purée to your desired consistency. Return to pot if blended.
Enrich and season
Reduce heat to low and stir in 1 cup heavy cream and 1 tsp lemon juice. Warm gently (do not boil) for 2–3 minutes to combine. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tbsp chopped parsley if using.
Bread & Whipped Butter
Prepare bread
If serving warm, preheat oven to 350°F (175°C). Slice the loaf crosswise into 1/2–3/4 inch slices. Place slices on a baking sheet, brush lightly with 1 tsp extra-virgin olive oil, and warm in the oven for 5–8 minutes until crisp at the edges and warmed through.
Make whipped butter
Place 6 tbsp softened unsalted butter in a medium bowl. Using a fork or electric mixer, whip the butter until light and airy, about 1–2 minutes. Fold in 0.25 tsp sea salt flakes, 0.25 tsp freshly ground black pepper and 1 tbsp chopped chives or parsley if using. Taste and adjust seasoning.