What makes a soup Hungarian? Hot and sweet paprika, of course. Garnish with croutons and grated cheese, and a sprinkle of paprika.
Melt the butter in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until tender, about 10 minutes. Add the paprika and cayenne (go easy on the cayenne if you do not like spicy food) and cook, stirring. 1 to 2 minutes. Add the potato and cauliflower, then
Reheat the soup, ladle into bowls, and top with the toasted bread cubes and cheese.
© 1992 Joyce Goldstein. All rights reserved.