Hungarian Cauliflower Soup ~ Karfiolleves
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
4 to 8 servings
-
Calories
163 kcal
-
Course
Main Course
-
Cuisine
Hungarian
Hungarian Cauliflower Soup ~ Karfiolleves
Description
This soup begins by cooking finely chopped onions with paprika in melted butter, releasing fragrant, mildly spicy notes. Vegetable stock, cauliflower florets, and carrots are added and simmered until soft. Optionally, small dumplings made from a dough of flour, salt, butter, and egg are dropped into the simmering soup to cook until they rise to the surface and firm up, adding a delicate, chewy texture.
The soup offers a velvety consistency with a gentle warmth from the blend of paprika, balanced by the natural sweetness of the cauliflower and carrots. Garnishing with fresh parsley and a dollop of sour cream or creme fraiche adds a creamy richness and a fresh herbal note, enhancing the comforting nature of the soup.
The choice of paprika significantly influences heat and flavor; combining Hungarian paprika with regular paprika or adjusting with cayenne pepper allows control over spiciness. This supply-conscious approach helps achieve a balanced taste that suits various preferences.
Ingredients
For the dumplings (optional)
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons (1 oz) butter cut into small cubes, cold unsalted
- 1 large egg
For the Hungarian cauliflower soup
- 4 tablespoons (2 oz) butter cold, unsalted
- 1 1/2 tablespoons paprika see *Note below; if you can't find Hungarian paprika or you prefer things less fiery, use regular paprika and add a pinch or more of cayenne pepper to taste, Hungarian
- 1 large yellow onion finely chopped (1 cup)
- 6 cups vegetable stock or substitute 4 cups stock and 2 cups water, homemade or canned vegetable broth
- 1 small cauliflower cored and cut into bite size (about 1-inch [25-mm]) florets, head
- 1 medium carrot peeled and finely chopped (about 2/3 cup)
- 1/2 teaspoon kosher salt plus more to taste
- black pepper to taste, freshly ground
- A few prigs flat-leaf parsley stemmed and finely chopped, for garnish (about 2 tablespoons)
- sour cream optional but strongly encouraged!, or creme fraiche
Instructions
Make the dumplings (optional)
- In a bowl, stir together the flour and salt. Add the butter and, using your fingers, rub it into the flour until pea-size crumbles form. Add the egg and stir until a somewhat wet, soft, sticky dough forms. (Don't worry. It will firm.) Cover and refrigerate the dumpling dough for at least 30 minutes or until ready to use.
Make the Hungarian cauliflower soup
- In a 6-quart saucepan over medium-high heat, melt the butter. Add the paprika and onion and cook, stirring, until the onion is softened, about 5 minutes.
- Add the stock, cauliflower, and carrot, season with salt and pepper, and bring to a boil. Reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
- When the vegetables are tender, using a 1/2-teaspoon measuring spoon, portion out and drop all the dumpling dough into the simmering soup. Cover the pot and cook, without stirring, until the dumplings expand slightly, float to the surface, and are cooked through, 2 to 3 minutes.
Serve the Hungarian cauliflower soup
- Season the soup with salt and pepper. Ladle the soup and dumplings, if using, into bowls and garnish with parsley and, if desired, a dollop of sour cream or crème fraîche.
Notes
- Use a mix of Hungarian and regular paprika to moderate the soup's heat if desired.
- Sour cream or creme fraiche added at serving enriches the soup's texture and flavor.
- If Hungarian paprika is unavailable, regular paprika plus a pinch of cayenne pepper can substitute effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 8 servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 163kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 1736mg | 72% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
