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Ingredients
- 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
Yield
Serves: 4-6
Preparation
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.