Butter Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Butter Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Butter Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 cups water
• 6 potatoes, cubed
• 1 yellow onion
• 1 tablespoon butter
• 1 bay leaf
• 2 teaspoons dried parsley
• salt to taste
• ground black pepper to taste
• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup half-and-half cream
• Quarter the onion and separate the layers.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste

Step 2: Technique & Execution

When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl

Step 3: Technique & Execution

Add water until it is a thick dough

Step 4: Technique & Execution

Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours

Step 5: Technique & Execution

After noodles are fluffy, pour in the cream

Step 6: Technique & Execution

This soup is even better the next day!