Homestyle Soup Recipe

Prepare vegetables

Melt 2 tbsp butter in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots and celery. Sauté, stirring occasionally, for 6–8 minutes until softened and translucent but not browned. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 2 tbsp flour over the softened vegetables and stir to combine. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Add liquids and simmer

Slowly whisk in 1200 ml chicken or vegetable stock so there are no lumps. Add the diced potatoes, corn, dried thyme and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 15–20 minutes until the potatoes are tender.

Add proteins and finish

If using shredded chicken, stir in 1 cup cooked shredded chicken and 1/2 cup frozen peas about 5 minutes before the end of cooking to heat through. Remove the bay leaf. Stir in 120 ml heavy cream, then season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Warm gently for 2–3 minutes — do not boil after adding cream. Stir in 2 tbsp chopped flat-leaf parsley, taste and adjust seasoning.

If a smoother, slightly thicker texture is preferred, remove 1–2 cups of soup, puree with an immersion blender or in a blender until smooth, then return to the pot and stir to combine.

Prepare garlic-parmesan butter

In a small bowl, combine 75 g softened butter, 2 minced garlic cloves, 3 tbsp grated Parmesan, 1 tbsp finely chopped parsley, 1 tsp olive oil and 1/4 tsp coarse sea salt. Mix until fully incorporated.

Slice and butter bread

Cut the ciabatta loaf in half lengthwise or into 1–1.5 cm slices if preferred. Spread the garlic-Parmesan butter evenly over the cut sides of the bread.

Toast

Place the buttered ciabatta on a baking sheet and toast in a preheated oven at 200°C (400°F) for 8–12 minutes, or until the edges are golden and the butter is bubbling. For extra color, switch to broil for the last 1–2 minutes while watching closely to avoid burning.

Remove from oven, let cool 1 minute, then slice if you toasted halves. Sprinkle a little extra grated Parmesan or chopped parsley on top if desired.