Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Aromatics
Seasonal Vegetables
Liquids & Stock
Herbs & Seasoning
Finishing & Garnish
Method
Base & Aromatics
- 1
Heat fat and sweat aromatics
In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the diced onion and sliced leek and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
Seasonal Vegetables
- 2
Liquids & Stock
- 3
Deglaze and simmer
If using, pour in the dry white wine and simmer 1–2 minutes to reduce slightly and lift any browned bits. Add the stock, water, bay leaf, and thyme sprigs. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and simmer until all vegetables are tender when pierced with a knife, about 20–25 minutes.
Herbs & Seasoning
- 4
Season and remove aromatics
Remove and discard the bay leaf and thyme stems. Taste the soup and season with sea salt and freshly ground black pepper, adjusting to your preference. Stir in the chopped parsley.
Finishing & Garnish
- 5
Blend to desired texture
For a smooth soup: use an immersion blender directly in the pot to puree until silky and uniform. Alternatively, carefully transfer batches to a blender and pulse until smooth, then return to the pot. For a chunky soup: use a potato masher to break down some pieces, leaving texture.
- 6
Enrich and brighten
With the pot over low heat, stir in the heavy cream or coconut milk if using. Add the lemon juice and adjust seasoning one more time. Warm gently—do not boil—until heated through, about 2–3 minutes.
- 7