Housemade Soup Of The Day Recipe

Sweat aromatics

In a large heavy-bottomed pot set over medium heat, melt the butter. Add the diced onion, carrots, and celery. Season lightly with a pinch of salt and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste, creating a light roux that will slightly thicken the soup.

Add stock and simmer

Slowly whisk in the chicken or vegetable stock to avoid lumps. Add the bay leaf and thyme. Increase the heat to medium-high and bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 12–15 minutes to meld flavors and thicken slightly.

Incorporate dairy

Reduce heat to low. Stir in the milk or cream and continue to gently heat the soup without boiling for 4–6 minutes. Taste and season with kosher salt and freshly ground black pepper. Remove and discard the bay leaf. If you prefer a smoother texture, use an immersion blender for a few pulses to partially puree—leave some chunks for body.

If using diced potatoes, add them to the soup after adding the stock so they cook fully in the 12–15 minute simmer. If using shredded cooked chicken, add it in the last 4–5 minutes to warm through. For corn or mushrooms, add them during the simmer so they become tender (corn 6–8 minutes, mushrooms 8–10 minutes). If adding leafy greens, stir them in at the end and cook 1–2 minutes until wilted.

Adjust seasoning to taste; add up to an additional 1/2 teaspoon salt and more pepper if needed. Stir in chopped parsley and chives, and finish with a teaspoon of lemon juice if desired to brighten flavors. Ladle the hot soup into bowls.

Preheat and mix dry

Preheat oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in butter

Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk and shape

Pour the cold buttermilk into the flour mixture and gently fold until just combined. Do not overwork. Turn the dough onto a lightly floured surface, pat into a 1-inch thick round, and fold once for layers. Pat again to 1-inch thickness and use a 2.5–3 inch biscuit cutter to cut rounds. Gather scraps and repeat—do not overwork.

Bake

Place biscuits on a baking sheet lined with parchment, brush tops with heavy cream, and bake for 12–15 minutes until golden brown and risen. Remove and cool 5 minutes.

Serve

Split the warm biscuit and serve alongside the soup, or place whole on the side. Offer butter if desired.