Soup Du Jour Recipe
Make Soup Du Jour Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Base
Aromatic Mirepoix & Vegetables
Proteins & Add-ins
Seasoning & Finish
Garnish & Service
Method
Broth & Base
- 1
Prepare stock
In a large pot, combine 6 cups stock, 1 cup water, 1 tablespoon dry white wine (if using), 1 tablespoon tomato paste, and 1 bay leaf. Bring to a gentle simmer over medium heat while you prepare the aromatics.
Aromatic Mirepoix & Vegetables
- 2
Sweat vegetables
In a separate heavy-bottomed skillet or in the same pot if large enough, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 3
Add garlic and optional vegetables
Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. If using mushrooms, add 1 cup sliced mushrooms and cook until they release moisture and begin to brown, about 4 minutes. If using potato for body, add 1 cup diced potato now and stir to coat.
- 4
Combine with stock
Transfer the softened vegetables to the simmering stock. Stir to combine and return to a gentle simmer.
Proteins & Add-ins
- 5
Add protein
Add 1 cup of your chosen protein (cooked shredded chicken, diced ham, or drained rinsed white beans). Stir into the simmering soup.
- 6
Simmer to meld flavors
Reduce heat to low and simmer gently for 15–20 minutes, until potatoes (if used) are tender and flavors are integrated.
- 7
Finish with herbs and lemon
Remove the bay leaf. Stir in 2 tablespoons chopped fresh herbs and 1 teaspoon lemon juice to brighten the flavors.
Seasoning & Finish
- 8
Season
Taste the soup and add sea salt (about 1 teaspoon) and freshly ground black pepper (about 1 teaspoon) as needed. If you want a little heat, add up to 1/4 teaspoon crushed red pepper flakes.
- 9
Optional cream finish
For a silkier mouthfeel, stir in 1/4 cup heavy cream or crème fraîche off heat and warm through gently (do not boil once cream is added).
- 10
Cheese
Stir in or sprinkle 1/4 cup grated Parmesan or Pecorino into bowls when serving, or offer on the side.
Garnish & Service
- 11
Serve
Ladle soup into warmed bowls. Garnish each bowl with a sprinkle of chopped fresh parsley (about 1 tablespoon total) and a grind of black pepper.
- 12
Accompaniment
Serve with 4 slices of crusty bread or crostini for dipping.