Soup Of The Day Recipe

Heat fats

In a medium saucepan over medium heat, add the butter and olive oil. Allow the butter to melt and begin to foam but not brown, about 1 minute.

Sweat aromatics

Add the diced onion, carrot and celery to the pan. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the thyme, bay leaf, salt and pepper. Cook another 30 seconds to bloom the spices.

Pour in the chicken or vegetable stock and 1 cup water. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

Bring the liquid to a gentle simmer. Add the diced potato and simmer 8 minutes, then add zucchini, peas, corn and drained diced tomatoes (if using). Continue simmering until all vegetables are tender, about 6–8 more minutes.

Taste the broth and adjust seasoning with additional salt and pepper if needed.

If using shredded chicken or beans, stir them in during the last 2–3 minutes just to heat through. If using beans, gently simmer until warmed; if chicken, make sure it reaches a safe internal temperature and is fully heated.

Remove the bay leaf. Stir in the lemon juice and chopped parsley. Drizzle with the 1/2 tsp olive oil. Ladle into a cup (about 1 cup per serving) and serve immediately.

Optional: offer crusty bread or crackers alongside and additional lemon wedges.