Soup Of The Day Recipe

In a large soup pot, combine the stock, water and optional white wine. Add the bay leaf, thyme sprigs and peppercorns.

Bring the mixture to a gentle simmer over medium heat, then reduce heat to low to keep at a gentle poach while you prepare the vegetables (do not boil vigorously).

Heat the butter and olive oil in a separate heavy-bottomed skillet or in the soup pot over medium heat until butter foams.

Add the diced onion, carrot and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Transfer the softened aromatics into the simmering broth. Taste and adjust heat to maintain a gentle simmer.

Add the firmer vegetables first: add the green beans and corn kernels to the broth. Simmer 6–8 minutes until they begin to become tender.

Add the zucchini and cherry tomatoes and continue to simmer 4–6 minutes until all vegetables are tender but still retain some bite. If using other seasonal vegetables (spring asparagus, winter squash, mushrooms), adjust timing so firmer items cook longer and delicate items are added later.

If using cooked protein (shredded chicken or beans) and cooked grains or pasta, stir them in now to heat through, about 2–3 minutes. If using raw proteins (raw diced chicken or seafood), cook them separately to safe temperatures before adding to the soup.

Remove and discard the bay leaf and thyme stems. Taste the soup and season with salt and freshly ground black pepper, starting with the indicated amounts and adjusting to your preference.

Stir in the lemon juice and chopped parsley to brighten flavors. Drizzle the finishing olive oil over each serving and add grated Parmesan if desired.

Ladle the soup into warmed bowls and serve immediately with crusty bread or a simple green salad.