Soup Of The Day Recipe

Prepare vegetables

Finely dice the onion, carrot and celery so you have about 1 cup of each. Peel and dice the potato into 1/2-inch pieces. Chop seasonal vegetables into bite-sized pieces. Mince the garlic.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, warm 2 tbs olive oil and 1 tbs butter. Add the diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build the soup

Sprinkle 1 tbs flour over the softened vegetables and stir to coat, cooking 1 minute to remove raw flavor. Gradually pour in 1000 ml of stock while stirring to avoid lumps. Add the diced potato, canned diced tomatoes (if using), seasonal vegetables, dried thyme, dried oregano and 1 bay leaf. Bring to a gentle simmer.

Simmer and season

Reduce heat to low and simmer gently until potatoes and vegetables are tender, about 15–20 minutes. If you are using cooked protein (shredded chicken or canned beans), add it in the last 5 minutes to heat through. Taste and season with 1 tsp salt and 1/2 tsp black pepper, adjusting to preference. Remove and discard the bay leaf.

Finish

Stir in 2 tbs chopped fresh parsley and 1 tsp lemon juice if using for brightness. For a smoother texture, use an immersion blender to purée up to half the soup, or transfer a portion to a blender and return to the pot. Keep warm while you bake the focaccia.

Activate yeast

In a small bowl, stir 1.25 cups warm water (about 38–43°C / 100–110°F) with 1 tsp sugar and 2.25 tsp active dry yeast. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine 3 cups flour and 1 tsp salt. Add the foamy yeast mixture and 2 tbs olive oil. Mix until a sticky dough forms. If dough is too dry add water 1 tbs at a time; if too wet, sprinkle a little flour.

First rise

Turn dough onto a lightly floured surface and knead 4–5 minutes until smooth and slightly elastic (or use a stand mixer with dough hook for 3–4 minutes). Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Shape and second rise

Preheat oven to 220°C (425°F). Oil a 9x13-inch (or similar) baking pan with 1 tbs olive oil. Transfer dough to the pan and gently press/stretch into an even rectangle. Cover and let rest 15–20 minutes. Using your fingers, dimple the surface of the dough all over, pressing down to create pockets. Drizzle the remaining 1 tbs olive oil over the top, sprinkle 1 tsp coarse sea salt and 1 tbs chopped rosemary.

Bake

Bake in the preheated oven until golden brown and cooked through, 18–22 minutes. Remove from oven and let cool slightly in the pan for 5 minutes before transferring to a rack. Cut into squares to serve alongside the soup.

Ladle soup into bowls, drizzle with 1 tbs extra-virgin olive oil, sprinkle with 1/4 tsp freshly ground black pepper and 2 tbs grated Parmesan if desired. Serve each bowl with a warm piece of focaccia on the side.