Soup Of The Day Recipe

Sweat aromatics

In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until butter melts and begins to foam, about 1–2 minutes.

Add the diced onion, carrot, and celery. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, about 6–8 minutes.

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute—do not brown.

Make a roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Gradually pour in the stock while whisking or stirring to avoid lumps. Add the cup of water and bring mixture to a gentle simmer.

Add the bay leaf and dried thyme. Reduce heat to medium-low and simmer uncovered while you prepare remaining vegetables, about 10 minutes.

Add the diced potato to the simmering pot. Continue to simmer until the potato is almost tender, about 8–10 minutes.

Add the zucchini and frozen peas. Simmer until all vegetables are tender, about 5–7 minutes more. If using cooked shredded chicken, stir it in now to heat through (about 3–4 minutes).

Taste broth and adjust thickness. If you prefer a thicker soup, simmer a few minutes longer to reduce; for thinner soup, add up to 1/2 cup more water or stock.

Remove and discard the bay leaf. Stir in kosher salt, black pepper, and fresh lemon juice. Start with the listed amounts and adjust to taste.

If using, reduce heat to low and stir in the heavy cream or half-and-half until warmed through (do not boil after adding cream). Heat 2–3 minutes until fully incorporated.

Turn off heat and stir in chopped fresh parsley. Let the soup rest 2–3 minutes to meld flavors.

Ladle into bowls and serve hot. Offer extra parsley, cracked pepper, and a lemon wedge on the side.