Easy Cheesy Soup with Smoked Paprika

Aired December 18, 2012

Serves 4-6
4 tablespoons butter
1 onion, finely chopped
2 carrots, finely diced
2 ribs celery with leafy tops, finely chopped
1 red chili pepper, seeded and very finely chopped
2 cloves garlic, finely chopped
Salt and pepper
1 rounded tablespoon smoked sweet paprika
1 bay leaf
3 rounded tablespoons flour
3 cups whole milk
3 cups chicken stock
3 cups shredded Gouda cheese
1/4 cup flat-leaf parsley, finely chopped
Thinly sliced scallions, for garnish
Warm toasted crusty bread, for dipping

In a large soup pot, melt butter over medium-heat. Add onions, carrots, celery, chili pepper and garlic; season with salt, pepper, paprika and bay. Partially cover pan and soften veggies, 7-8 minutes. Stir in flour, cook a minute or so then whisk in milk and stock. Bring to a bubble and thicken to a thin-sauce consistency. Stir in cheese and simmer partially covered 15-20 minutes. Stir in parsley, adjust seasonings and serve garnished with scallions and crusty bread alongside for dipping.

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