Seasonal Soup Recipe
Make Seasonal Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Aromatics
Seasonal Vegetables
Legumes & Grains (optional)
Liquids & Stock
Seasoning & Finish
Method
Base & Aromatics
Heat fat and sweat aromatics
In a large heavy-bottomed pot over medium heat, warm the olive oil and butter until the butter melts and foams. Add the diced onion, leek, and celery with a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown.
Seasonal Vegetables
Add root vegetables and squash
Add the diced carrots, butternut squash (or pumpkin), and sweet potato (if using) to the pot. Stir to coat in the aromatics and cook for 4–5 minutes to begin browning the edges and concentrate flavor.
Add mushrooms and greens
Add the sliced mushrooms and cook another 3 minutes until they begin to soften. Stir in the chopped kale or Swiss chard and cook until slightly wilted, about 2 minutes. The greens will reduce in volume and integrate into the mixture.
Deglaze & Simmer
Deglaze with wine
If using, pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the wine reduce by half, about 2–3 minutes.
Add stock and simmer
Pour in the vegetable or chicken stock (and water if needed to cover). Add the bay leaf, fresh thyme, and parmesan rind (if using). Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered until the root vegetables are tender when pierced with a fork, about 20–25 minutes.
Legumes & Grains (optional)
Add beans and grains
Stir in the cooked cannellini beans and cooked barley or farro to warm through, about 5 minutes. If you prefer a smoother, creamier texture, remove 1–2 cups of the soup, purée it in a blender and return to the pot, then stir to combine.
Seasoning & Finish
Season and finish
Remove and discard the bay leaf and parmesan rind. Taste and adjust seasoning with salt and freshly ground black pepper. Stir in the lemon juice to brighten flavors. If the soup is too thick, add up to 1/2 cup additional hot water or stock to reach desired consistency.