Soup Of The Day Recipe

Prepare pot

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter is melted and foaming.

Add the diced onion, carrots and celery (mirepoix) and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw flour taste (this lightly thickens the soup).

Pour in 1 cup of water and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the stock, thyme sprigs, and bay leaf and bring the mixture to a gentle simmer.

Add the diced potatoes and simmer for 8 minutes. Add the chicken pieces and green beans, continue to simmer for another 8–10 minutes, until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are tender.

Stir in the frozen peas during the last 2 minutes of cooking to warm through. Remove and discard thyme sprigs and bay leaf.

If using, reduce heat to low and stir in the heavy cream; heat gently without boiling. Taste and season with kosher salt, black pepper and lemon juice to brighten flavors.

Stir in chopped parsley. If you prefer a smoother, slightly thicker soup, use an immersion blender to puree 1–2 cups of the soup in the pot, then stir to reincorporate.

Ladle soup into cups (about 1 1/2 cups) or bowls (about 3 cups). Garnish with grated Parmesan and croutons or a slice of crusty bread as desired.

Serve hot. Leftovers can be refrigerated up to 3 days or frozen up to 3 months (cool completely before refrigerating/freezing).