Karfiol Leves Hungarian Cauliflower Soup Recipes

HUNGARIAN CAULIFLOWER SOUP

Steps:

• Bring milk to a boil, add the onion, carrots and ham. Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over).
• In the meantime, remove flowerets from the cauliflower head and chop very coarsely. You want the pieces fairly large. Add them to the soup and simmer 15 minutes more.
• In a bowl, stir a little of the hot soup with the sour cream until smooth. Add back to the soup and stir until smooth. Add salt and white pepper to taste. Simmer briefly, stir gently but well.
• Serve, sprinkling each bowl with paprika to taste (I like lots).

KARFIOL LEVES (HUNGARIAN CAULIFLOWER SOUP)

Steps:

• Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
• Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
• In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
• Add the parsley and white pepper.
• Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
• Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
• Let cool thoroughly.
• In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
• Reheat before serving.