House-made Soup Recipe

1. Prepare vegetables

Heat a large heavy-bottomed pot over medium heat. Add butter and olive oil. When butter is melted and oil shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

2. Add garlic and flour

Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

3. Deglaze and simmer

Slowly pour in 1 cup of the chicken stock while whisking to prevent lumps. Add the remaining stock, whole milk, heavy cream, bay leaf, and dried thyme. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Reduce heat to medium-low and simmer gently for 12–15 minutes to thicken and allow flavors to meld.

4. Season and finish

Remove the bay leaf. Taste and season with salt and freshly ground black pepper. If using, stir in lemon juice and chopped parsley. If you prefer a smoother soup, use an immersion blender to partially or fully puree to desired consistency (blend carefully when hot). Keep warm on the lowest heat setting while you prepare toast and any add-ins.

5. If adding cooked chicken, peas, or corn, stir them into the simmering soup during the last 3–4 minutes of cooking to heat through. Adjust seasoning after adding: add a pinch more salt or a grind of pepper if needed.

6. If you added shredded chicken and prefer a thicker texture, simmer 2–3 minutes longer until the soup reaches the desired thickness.

7. Preheat a skillet or grill pan over medium heat, or preheat a toaster/oven to 375°F (190°C). Brush bread slices lightly with olive oil on both sides (or spread butter). For garlic-rubbed toast: toast bread until golden and fragrant, then rub one side lightly with the cut garlic clove.

8. Toast until crisp and golden, about 2–3 minutes per side in a skillet, or 6–8 minutes in the oven depending on thickness. Spread remaining softened butter on hot toast if desired. Keep warm until serving.

9. Ladle soup into warmed bowls. Top with a sprinkle of chopped parsley and grated Parmesan if using. Serve each bowl with a slice of the prepared toast on the side or rested on the bowl.

10. Estimated adjustments: For a vegetarian version, use vegetable stock and omit chicken. For a lighter soup, omit heavy cream and increase milk to 1.5 cups; reduce simmering time to avoid scalding milk.