“Catelyn could not fault him for his lack of appetite. The wedding feast began with a thin leek soup…”
– A Storm of Swords, George R.R. Martin
My appetite would be lacking too if I had thin leek soup in front of me. If I’m going to have soup (which, as we know, I avoid when possible), it has to be hearty.
Which is why I’ve added smoked paprika parmesan croutons to the mix. I can’t get enough of smoked paprika (and dill, and basil if we’re talking favourite herbs here). I know the smoked bit is an ‘add-on’, but it reminds me of toasty cabins on cold winter afternoons, or late summer evenings in the forest lounging near a campfire, all in one sniff.
- 1 tbsp olive oil
- ¼ finely chopped brown onion
- 1 large leek, chopped (~2.5 packed cups)
- 1 tbsp fresh parsley, finely chopped
- 2 vegetable stock cube
- 2 beef stock cubes
- 2 tbsp dijon mustard
- 4-6 cups water (depending how thick you want your soup)
- day old bread
- olive oil
- smoked paprika
- shredded parmesan cheese
- In the saucepan over a medium heat, pour in the olive oil and sauté the finely chopped onion unit transparent.
- Add in the leek, parsley, stock cubes, dijon and water.
- Bring to a simmer and stir until the stock cubes are dissolved.
- Continue to simmer for 20 minutes.
- Use a hand blender to smooth before serving.
- Preheat oven to 160C.
- Chop up bread into cubes and drizzle with the olive oil.
- Sprinkle smoked paprika over both sides.
- Place on a baking tray and toss shredded parmesan cheese over.
- Toast for 5 minutes both sides, until golden brown.