Pimento Cheese Soup with Mayonnaise Cheese Toast

If you ask me, this is just about as good as it gets for a lunchtime treat.

2 tablespoons olive oil

2 tablespoons butter

1 carrot, peeled and finely diced

½ cup finely diced celery

½ cup finely diced onion

1 jalapeño pepper, seeded and finely diced

1 teaspoon paprika

¼ cup all-purpose flour

4 cups chicken broth

4 cups light cream

4 cups shredded extra sharp Cheddar cheese

1 teaspoon salt

½ teaspoon black pepper

Mayonnaise Cheese Toast (recipe follows)

In a large Dutch oven heat the olive oil and butter over medium heat. Add the diced carrot, celery, and onion. Sauté until the onion is translucent and the vegetables are tender. Add the jalapeño, paprika, and flour, stirring constantly for 1 minute. Pour in the chicken broth and whisk until smooth. Bring the soup to a boil and simmer for 15 minutes. Stir in the light cream, Cheddar cheese, salt, and black pepper and stir until the cheese is melted and the soup is smooth. Serve immediately or cover and refrigerate.

Makes 8 servings.