Soup Du Jour Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon butter over medium heat until shimmering. Add the diced onion, carrot and celery. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a light roux

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and lightly coat the vegetables. This will slightly thicken the soup.

Deglaze and simmer

Pour in the white wine (if using) to deglaze the pan, scraping up any brown bits from the bottom. Allow the wine to reduce by half, about 2–3 minutes. Then add the stock, bay leaf and thyme sprigs. Increase heat until the liquid reaches a gentle boil, then reduce to a simmer.

Season the pot with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Let the base simmer uncovered for 10 minutes to marry flavors.

Add heartier vegetables

Add the diced potatoes and sliced mushrooms to the simmering broth. Continue to simmer until potatoes are tender when pierced with a fork, about 12–15 minutes depending on dice size.

Add quick-cooking items

Five minutes before the end of cooking, stir in the frozen peas and cooked shredded chicken or cannellini beans. Heat through gently so peas stay bright and chicken/beans are warmed but not overcooked.

Finish with cream and acid

Reduce heat to low. Stir in the heavy cream or half-and-half (if using) and the extra 1 teaspoon of butter. Remove and discard the bay leaf and thyme stems. Taste and adjust seasoning with additional salt and pepper as needed. Add 1 tablespoon fresh lemon juice to brighten the flavors.

Blend or leave chunky (optional)

For a smoother texture, remove about 2 cups of the soup and puree in a blender or use an immersion blender to partially puree the pot until you reach the desired consistency. If you prefer a fully chunky soup, skip this step.

Serve

Ladle the soup into bowls and garnish each bowl with chopped parsley and sliced chives. Serve with crusty bread on the side.