Soup Of The Day Recipe

sweat aromatics

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter melts and foam subsides (about 1 minute). Add the finely diced onion, carrots, and celery. Season lightly with a pinch of salt and cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

add garlic and flour

Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux that will thicken the soup slightly.

add liquids

Slowly pour in the chicken stock while whisking or stirring to avoid lumps, then add the water. Increase the heat to medium-high and bring the mixture to a gentle boil.

add potatoes and seasonal vegetable

Add the diced potatoes and your chosen seasonal vegetable (mushrooms, zucchini, or squash). Stir to combine. Add the bay leaf and thyme sprigs. Reduce heat to a simmer and cook uncovered until the potatoes are tender when pierced with a knife, about 15–20 minutes.

add protein if using

If using cooked shredded chicken, add it to the pot in the last 5 minutes of simmering to warm through. If you prefer a vegetarian version, omit the chicken and add an extra 50–100 g of vegetables or cooked beans for body.

Remove and discard the bay leaf and thyme stems. Season the soup with salt, black pepper, and crushed red pepper flakes. Taste and adjust seasoning as needed. If you want a smoother texture, use an immersion blender to puree 1/3–1/2 of the soup directly in the pot, leaving some chunky pieces for texture.

finish with cream and acid

Lower heat to low and stir in the heavy cream or half-and-half and the lemon juice. Warm gently—do not boil after adding cream—to prevent splitting. Heat until just warmed through, about 2–3 minutes.

plate and garnish

Ladle the soup into bowls, sprinkle with chopped parsley and grated Parmesan if using. Serve hot with crusty bread on the side.