Karfiol Leves Hungarian Cauliflower Soup Recipes

KARFIOL LEVES (HUNGARIAN CAULIFLOWER SOUP)

Karfiol Leves (Hungarian Cauliflower Soup) image

Make and share this Karfiol Leves (Hungarian Cauliflower Soup) recipe from Food.com.

Provided by littleturtle

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower, chopped (approx. 3 cups)
4 cups chicken stock or 4 cups veal stock
2 cups milk
1 teaspoon salt
2 tablespoons butter
1 -2 garlic clove, minced
2 tablespoons flour
1 1/2 tablespoons parsley, chopped
1 teaspoon white pepper
1/2 cup sour cream

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.

Nutrition Facts : Calories 325.2, Fat 19.2, SaturatedFat 10.6, Cholesterol 54.5, Sodium 1103.2, Carbohydrate 26, Fiber 3.3, Sugar 7.6, Protein 14.1

HUNGARIAN CAULIFLOWER SOUP

Hungarian Cauliflower Soup image

Secrets of Hungarian Cooking. A really flavorful soup with dumplings. A full meal without meat. I added boullion to mine. the dumplings are like egg noodles can add cheese or ground caraway seed

Provided by Dienia B.

Categories Hungarian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large cauliflower
4 tablespoons butter
1 tablespoon flour
1/4 teaspoon paprika
1 teaspoon salt (may need more )
2 tablespoons parsley, chopped
1 cup sour cream
1 chicken bouillon cube (optional)
3 eggs
2 tablespoons sour cream
1 cup flour, may need more

Steps:

Break cauliflower into sections removing tough fibers.
Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ).
I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
( i would add the dumplings here before the roux ).
Make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
Add to soup gradually, stirring frequently.
Add sour cream right before you add dumplings.( or just sour cream ).
Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat.

Nutrition Facts : Calories 452.4, Fat 28.6, SaturatedFat 16, Cholesterol 203.1, Sodium 851.6, Carbohydrate 38.1, Fiber 5.2, Sugar 6.5, Protein 13.7

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