In a large heavy-bottomed pot, combine the vegetable or chicken broth, water, white wine (if using), bay leaf and peppercorns. Bring to a gentle simmer over medium heat while you prepare the aromatics.

Taste and add 1/2 tsp kosher salt now; final seasoning will be adjusted later.

Aromatics and base vegetables

Heat olive oil and 1 tbsp butter in a large skillet or the same pot over medium heat until butter melts and starts to foam.

Add the diced onion, sliced leek, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Reduce heat if vegetables begin to brown.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly so it doesn’t burn.

If using tomato paste for depth, stir it in now and cook 1 minute to remove raw edge.

Transfer the softened aromatics into the simmering broth and stir to combine.

Protein and vegetables (choose or combine depending on daily special)

If using chicken: add the chicken pieces to the simmering broth now. Bring to a gentle simmer and poach until cooked through, about 8–10 minutes depending on piece size. Skim any foam with a spoon.

If using potatoes: add diced potatoes at the same time as chicken (or earlier if using larger dice) so they cook through in about 10–12 minutes.

If using mushrooms: add mushrooms after the aromatics are in the broth and simmer 6–8 minutes until tender.

If using shrimp: add shrimp in the last 3–4 minutes of simmering so they just turn opaque and tender.

If using beans: add rinsed cannellini beans toward the end to heat through, about 3–4 minutes.

If using corn: add corn in the last 4–5 minutes if frozen, or cook slightly longer if fresh and very firm.

Herbs, finishers and thickening

Remove the bay leaf and thyme sprigs (if you prefer, strip leaves from thyme and add them back in).

Stir in fresh parsley, lemon juice and the optional 1 tbsp cream or coconut milk for a silkier mouthfeel.

If you prefer a slightly thicker soup, whisk the 1 tbsp cornstarch slurry again and gradually stir into a simmering pot, simmering 1–2 minutes until the soup thickens slightly.

Finish with 1 tbsp butter (optional) for gloss and mouthfeel, then season to taste with flaky sea salt and freshly ground black pepper.

Serve and garnish

Portion

Ladle soup into warmed bowls, ensuring an even distribution of protein and vegetables in each serving.

Garnish each bowl with chopped chives or green onions, a sprinkle of grated Parmesan if using, and serve with croutons or grilled bread on the side.

Provide extra lemon wedges, hot sauce or chili oil on the side for guests to customize.