Jul 14 2026
Restaurants›The Grill At Quail Corners›Seasonal Soup Recipe

Seasonal Soup Recipe

Inspired by The Grill At Quail Corners
Time45m
Serves4

the season's freshest ingredients

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Ingredients

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Broth & Base

Seasonal Vegetables

Finishing & Garnish

Method

Broth & Base

  1. 1

    sweat aromatics

    In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until butter is melted and foaming. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes.

  2. 2

    add garlic and flour

    Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook the raw flour taste; this will slightly thicken the broth.

  3. 3

    deglaze

    If using, pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.

  4. 4

    add broth & aromatics

    Pour in the vegetable or chicken broth. Add the bay leaf, thyme sprigs, kosher salt and black pepper. Increase heat to bring the pot to a gentle simmer.

  5. 5

    simmer

    Add the halved potatoes to the simmering broth first since they take longer to cook. Simmer gently, uncovered, until potatoes are just tender when pierced with a fork, about 12–15 minutes.

Seasonal Vegetables

  1. 6

    add quicker-cooking veg

    Add the diced seasonal squash to the pot and simmer for 4–5 minutes until beginning to soften. Then add the fresh peas (or blanched fava beans) and shredded greens. Stir gently to combine; cook until the greens are wilted and peas are tender, about 2–3 minutes.

  2. 7

    adjust seasoning

    Taste the soup and remove the thyme sprigs and bay leaf. Adjust seasoning with additional kosher salt and black pepper as needed.

Finishing & Garnish

  1. 8

    finish with acid & cream

    Remove the pot from the heat. Stir in the lemon juice and, if using, the heavy cream or crème fraîche to add silkiness. Warm through for 30 seconds off the heat (do not boil if using cream).

  2. 9

    serve

    Ladle the soup into bowls. Garnish each bowl with chopped parsley, sliced chives, thin radish slices, a sprinkle of grated Parmesan if using, and finish with a pinch of coarse sea salt and freshly cracked black pepper to taste.

  3. 10

    leftover/storage

    Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove; add a splash of water or broth if it has thickened. Do not boil if you added cream—warm gently to avoid separation.

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