Hungarian Cauliflower Soup ~ Karfiolleves

By Leite's Culinaria

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons (1 oz) cold unsalted butter (cut into small cubes)
1 large egg
4 tablespoons (2 oz) unsalted butter (cold)
1 1/2 tablespoons Hungarian paprika*
1 large yellow onion (finely chopped (1 cup))
6 cups homemade vegetable stock or canned vegetable broth
1 small head cauliflower (cored and cut into bite size (about 1-inch 25-mm) florets)
1 medium carrot (peeled and finely chopped (about 2/3 cup))
1/2 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper (to taste)
A few sprigs flat-leaf parsley (stemmed and finely chopped, for garnish (about 2 tablespoons))
Sour cream or crème fraîche ((optional but strongly encouraged!))

Prep Time25mins
Cook Time20mins
Servings4

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.