Cup Of Sod Recipe

Make a light roux

In a medium saucepan over medium heat, warm the olive oil and butter until butter is melted. Add the all-purpose flour and whisk constantly 1 minute to cook the flour, forming a light roux.

Gradually whisk in the vegetable broth and water, bringing the mixture to a gentle simmer. Keep whisking to eliminate lumps. Reduce heat to low and maintain a very gentle simmer while preparing vegetables.

Sweat aromatics

Meanwhile, in a separate skillet or the same saucepan if large enough, add a teaspoon additional oil if needed and set over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6 minutes.

Add garlic and greens

Add the minced garlic and cook 30 seconds until fragrant. Add the chopped kale and cook 1–2 minutes until it begins to wilt. Stir in the baby spinach and frozen peas and cook another 1 minute until spinach is wilted and peas are warmed through.

Transfer the cooked vegetables into the simmering broth. Stir to combine and simmer gently 4–5 minutes so the flavors meld.

Add beans

Add the drained cannellini beans to the pot and simmer 3 minutes to heat through and slightly break down for a creamier mouthfeel. Use the back of a spoon to mash a few beans against the pot side for body while leaving most whole.

Temper and finish with yogurt and egg

In a small bowl, whisk the Greek yogurt with the egg until smooth. Ladle 1/3 cup of the hot broth into the yogurt-egg mixture slowly while whisking constantly (tempering) so the egg doesn't scramble. Once warmed, pour the tempered mixture back into the pot while stirring. Continue to cook on the lowest heat for 1–2 minutes, stirring, until the soup slightly thickens and becomes silky. Do not boil after adding the egg-yogurt mix.

Remove the pot from the heat. Stir in the lemon juice, chopped fresh dill, salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed (add up to 0.25 tsp more salt or more lemon for brightness).

If you prefer a smoother texture, use an immersion blender to pulse the soup 2–3 times to reach desired consistency — keep some texture from the beans and greens.

Ladle the Cup of SOD into a cup or small bowl. Garnish with extra dill or chives, a sprinkle of grated Parmesan if using, and top with toasted sourdough croutons or a small toasted bread slice on the side.

Serve immediately while warm. Leftovers will keep airtight in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of water or broth if it has thickened.