Soup & Salad Recipe

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, shredded carrot and thinly sliced red onion.

Lightly toss with 2 tablespoons of classic vinaigrette until evenly coated.

Top with croutons and crumbled feta or goat cheese if using. Serve immediately alongside soup.

Pat the half iceberg wedge dry with paper towels and place on a salad plate.

Spoon 3 tablespoons of Caesar dressing evenly over the top and sides of the wedge, allowing some dressing to pool in the crevices.

Sprinkle grated parmesan and croutons (or crisped pancetta/bacon bits) over the wedge. Finish with a grind of cracked black pepper and a lemon wedge on the side. Serve immediately with soup.

Prepare the flavor base

In a large pot over medium heat, melt butter or warm olive oil. Add diced onion, carrots and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Optional roux for cream soups

If making a cream-style soup, sprinkle 1 tablespoon flour over the softened vegetables and cook, stirring, 1–2 minutes to remove the raw flour taste.

Add liquids and seasonings

Stir in the stock, diced tomatoes (if using), diced potato (if using), corn (if using) and add dried oregano, dried thyme, bay leaf, salt and pepper. Bring the mixture to a simmer over medium-high heat.

Simmer

Reduce heat to medium-low and simmer until potatoes and other root vegetables are tender, about 12–18 minutes. If making a tomato-based soup, simmer 10–12 minutes to meld flavors. For a chowder, simmer until potatoes are tender and corn is cooked through.

Finish cream-based soups

If making a cream soup, remove the bay leaf. Stir in heavy cream and warm gently (do not boil) for 2–3 minutes. For a smoother texture, use an immersion blender to partially or fully puree the soup to desired consistency, or transfer a portion to a blender, then return to pot.

Adjust seasoning and serve

Taste and adjust salt and pepper. Stir in chopped fresh parsley. Ladle soup into bowls, garnish with grated parmesan if desired, and serve with bread and butter alongside the chosen salad.

Choose either the Garden Dinner Salad or the Half Caesar Wedge Salad to accompany each individual bowl of soup.

Place the salad and bowl of soup on the plate or serve soup in a separate bowl with the salad on the side. Add warm bread and butter if desired.

Serve immediately while soup is hot and salad is fresh and crisp.