Categories: Soup
Ingredients
- 1 qt chicken stock
- 4 tbsp butter
- 2 tbsp flour
- 1 cup light cream
- 1 cup shredded sharp cheddar
- 1/2 tsp paprika
- salt and pepper
- 1/2 sheet frozen puff pastry
- 4 tbsp chopped parsley
- 1 tbsp chopped thyme
- 2 tbsp chopped rosemary
- 1/2 tsp black pepper
- 2 tbsp grated Parmesan
Directions
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Bring chicken stock to a boil over medium
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heat; reduce to a simmer for 10 minutes.
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Melt 2 tbsp butter in a small pan. Add flour to make a roux and cook over medium heat, stirring for 5-6 minutes. It should turn a light straw color. Stir in cream until mixture is smooth and thick, with no lumps. Add to chicken stock mixture, blend well and continue to simmer for several minutes, or until soup has thickened a bit.
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Slowly add cheese, stirring constantly. Add paprika, salt and pepper to taste. Do not bring soup to a boil.
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Thaw puff pastry to room temperature on a sheet of parchment paper. Combine 2 tbsp of parsley, thyme, rosemary and pepper, then spread on puff pastry. Roll pastry from the long side until you have a tight roll. Refrigerate until firm. Preheat oven to 400. Remove from fridge and cut 1/2-inch slices. Place on parchment-lined cookie sheet. Sprinkle with Parmesan and bake 10-12 minutes. Allow to cool. Serve alongside soup.