Jul 14 2026
Restaurants›Stillwater›Soup Of The Week Recipe

Soup Of The Week Recipe

Inspired by Stillwater
Time45m
Serves6

Make Soup Of The Week 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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Soup Base

Vegetables & Protein

Seasoning & Finish

Method

Soup Base

  1. 1

    Sweat aromatics

    In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter foams. Add diced onion, carrots and celery and cook, stirring occasionally, until translucent and softened about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

  2. 2

    Make roux

    Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to remove raw flour taste and coat the vegetables.

  3. 3

    Add stock and dairy

    Slowly whisk in the chicken (or vegetable) stock until smooth. Increase heat to bring the pot to a gentle simmer. Add the whole milk and heavy cream and stir to combine.

Vegetables & Protein

  1. 4

    Simmer potatoes and beans

    Add the diced potatoes, green beans, bay leaf, thyme sprigs and dried oregano to the simmering soup. Partially cover and simmer gently until the potatoes are tender when pierced with a fork, about 12–15 minutes.

  2. 5

    Add chicken and spinach

    Stir in the cooked shredded chicken and baby spinach. Cook 2–3 minutes more, just until spinach wilts and chicken is heated through.

Seasoning & Finish

  1. 6

    Season and finish

    Remove and discard the thyme sprigs and bay leaf. Stir in kosher salt, freshly ground black pepper and lemon juice. Taste and adjust seasoning — add more salt or lemon as desired. If you prefer a thicker soup, simmer uncovered 3–5 minutes to reduce; for thinner consistency, add up to 1/2 cup more stock.

  2. 7

    Finish with cheese and herbs

    Turn off the heat and stir in grated Parmesan and chopped fresh parsley until the cheese melts into the soup. Let rest 2 minutes before serving to allow flavors to marry.

  3. 8

    Serve

    Ladle soup into bowls and garnish with additional grated Parmesan and a grind of black pepper. Serve warm with crusty bread if desired.

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