Sep 08 2026
Restaurants›Green Parrot›Soup Recipe

Soup Recipe

Inspired by Green Parrot
Time45m
Serves2

choice of: potato soup, french onion soup, soup du jour

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Ingredients

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Potato Soup

French Onion Soup

Soup du Jour (basic versatile stock-based soup)

Method

Potato Soup

  1. 1

    Prep

    Peel and dice potatoes into 1/2-inch cubes. Finely chop the onion, celery, and carrot.

  2. 2

    Sweat vegetables

    In a medium pot over medium heat, melt 2 tbs butter. Add chopped onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

  3. 3

    Make roux and simmer

    Stir in 2 tbs flour and cook 1 minute to remove raw flour taste. Gradually add 3 cups stock while stirring to avoid lumps. Add diced potatoes, bring to a simmer, reduce heat to medium-low, and cook until potatoes are tender, about 15–20 minutes.

  4. 4

    Finish and serve

    Use a potato masher or immersion blender to mash or partially purée the soup to desired consistency (leave some chunks for texture). Stir in 1 cup whole milk, season with 1 tsp salt and 1/2 tsp black pepper. Heat gently until hot but not boiling. Stir in chopped chives and top with 1/4 cup grated cheddar if desired. Serve hot.

French Onion Soup

  1. 5

    Slice and caramelize onions

    Thinly slice 2 onions. In a heavy-bottomed pot over medium-low heat, melt 2 tbs butter with 1 tbs olive oil. Add onions with a pinch of salt and cook, stirring every few minutes, until deep golden brown and very soft, about 35–45 minutes. If they start to stick, deglaze with a splash of stock or water.

  2. 6

    Deglaze and simmer

    Increase heat to medium, add 1/2 cup white wine and scrape up browned bits. Sprinkle 1 tsp flour and cook 1 minute. Add 4 cups beef stock, 1 tsp fresh thyme, and 1 bay leaf. Bring to a gentle simmer and cook 15 minutes. Season with 1 tsp salt and 1/2 tsp black pepper; remove bay leaf.

  3. 7

    Toast bread and broil

    Preheat broiler. Ladle soup into oven-safe bowls. Top each bowl with 1–2 baguette slices and evenly divide 3/4 cup grated gruyere among bowls. Place bowls on a sheet pan and broil until cheese is bubbly and golden, about 2–4 minutes. Serve immediately (use caution—bowls will be hot).

Soup du Jour (Versatile Vegetable-Tomato Soup)

  1. 8

    Prep

    Dice the onion, carrot, celery; mince garlic. If using a protein, have beans drained or chicken shredded and ready.

  2. 9

    Sweat vegetables

    In a medium pot over medium heat, warm 1 tbs olive oil. Add diced onion, carrot, and celery and cook until softened, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

  3. 10

    Build soup

    Stir in 1 tsp tomato paste and cook 1 minute. Add 1 cup canned diced tomatoes, 4 cups stock, and 1/2 tsp dried oregano. Bring to a simmer, reduce heat, and cook 12–15 minutes to let flavors meld.

  4. 11

    Finish

    If using optional protein, add 1/2 cup beans or shredded chicken and heat through 3–5 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbs chopped parsley just before serving. Adjust seasoning to taste and serve hot.

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