I love cauliflower and dumplin’s so this soup sounded pretty perfect. I tripled the number of dumplings because they’re just so GOOD! The soup comes together quickly and the dumplings are a cinch to prep and cook! “This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth.” -Saveur
Karfiolleves (Paprika-Spiced Cauliflower Soup)
Total Time: 30 min
• 1 cup flour
• 1 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, cubed and chilled
• 2 eggs
• 1 tablespoon butter
• 1 large yellow onion, sliced
• 1 ½ tablespoons Hungarian hot paprika
• small pinch cayenne pepper
• 2 cloves garlic, thinly sliced
• 6 cups vegetable stock
• 1 small head cauliflower, large stem removed, cut into bite-sized florets
• 2 medium carrots, peeled, small dice
• 2 tablespoons soy sauce
• Kosher salt and freshly ground black pepper, to taste (1-2 teaspoons kosher salt)
• parsley, to garnish
Make the dumplings: In a bowl, stir together flour and salt; add butter, and using your fingers, rub into flour until pea-size crumbles form. Add eggs, and stir until dough forms; refrigerate until ready to use.
Heat 1 tablespoon butter in a dutch oven over medium-high heat; add onion, season with salt and cook until soft. Add paprika, cayenne, and garlic. Add vegetable stock, cauliflower, carrot, and soy sauce. Bring to a boil and then reduce heat to medium.
Using a ½-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes. The 1/2 teaspoon may seem small but these little dumplings will distribute throughout the soup. Garnish with parsley and serve.