Karfiolleves Paprika Spiced Cauliflower Soup Recipes

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KARFIOLLEVES (PAPRIKA-SPICED CAULIFLOWER SOUP)



KARFIOLLEVES (PAPRIKA-SPICED CAULIFLOWER SOUP) image

Categories     Cauliflower

Number Of Ingredients 11

1/3 cup flour
½ tsp. kosher salt
6 tbsp. unsalted butter, cubed and chilled
1 egg
1 ½ tbsp. Hungarian hot paprika
1 large yellow onion, finely chopped
6 cups vegetable stock
1 small head cauliflower, large stem removed, cut into florets
1 medium carrot, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 small bunch flat-leaf parsley, stemmed and finely chopped

Steps:

  • 1. Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp. butter, and using your fingers, rub into flour until pea-size crumbles form. Add egg, and stir until dough forms; refrigerate until ready to use. 2. Heat remaining butter in a 6-qt. saucepan over medium-high heat; add paprika and onion, and cook, stirring, until soft, about 5 minutes. Add vegetable stock, cauliflower, and carrot; season with salt and pepper, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. 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. 3. To serve, ladle soup and dumplings into 4 serving bowls, and garnish with parsley.

ROASTED CAULIFLOWER WITH PAPRIKA



Roasted Cauliflower with Paprika image

A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

1 head cauliflower, cored and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.

Nutrition Facts : Calories 90 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

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

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

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