A quaint little Hungarian restaurant in town, called the Paprika, used to serve a soup such as this as their specialty. I think they had one other soup, possibly – but I don’t recall, because this is the only soup I, and everyone else seemed to order. On a busy night, they must have gone through troughs of this simple, satisfying, best-way-I-know-to-use-up-fresh-cauliflower starter.If you have some sweet, imported (it comes in those pretty red and white tins) Szeged Hungarian paprika on hand, that would be the perfect touch.
Szeged Sweet Paprika Makes This Soup Fabulous and a bit more Hungarian-authentic.
2 tablespoons unsalted butter
1-2 tablespoons canola oil
1 medium onion, finely diced
1 small carrot, finely shredded
1 medium clove garlic, finely minced
1 large cauliflower, cut into small chunks and florets
2 large potatoes, peeled and finely diced
1 tablespoon sweet paprika
Salt, white pepper, to taste
Pinch dill weed
5 tablespoons flour
4 cups warm chicken stock
2 cups warm water
1 cup warm milk
½ cup sour cream
In a large pot, blanch the cauliflower in boiling water about 5 minutes, remove and drain.
In a large stock pot, warm up the butter and oil over medium heat and sauté the onions to soften 5-10 minutes and the garlic. Then toss in the cauliflower, potato, and carrots. Cook to soften vegetables about 12-15 minutes. Sprinkle on the flour and paprika, salt and pepper, and dill, tossing to cook the flour about 5 minutes. Slowly drizzle in the milk, chicken stock and water and stir. Cook over low heat, about 45 minutes. Puree in a food mill or food processor, return to pot, and stir in sour cream, and adjust seasonings.
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