What makes a soup Hungarian? Hot and sweet paprika, of course. Garnish with croutons and grated cheese, and a sprinkle of paprika.


  • 4 tablespoons unsalted butter
  • 2 onions, diced (about cups)
  • 1 tablespoon paprika
  • ¼ to ½ teaspoon (or to taste) cayenne pepper
  • 1 potato, cut into small cubes or thinly sliced (about 1 cup)
  • 2 heads cauliflower, cut into florets (about 12 cups loosely packed)
  • 7 to 7½ cups Chicken Stock
  • ½ to ¾ cup heavy cream (optional)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 slices (1 inch thick) country bread, toasted and cut into 1-inch cubes
  • 1 cup grated Cheddar cheese



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 7 cups of the stock and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 minutes. Purée the soup in a blender or food mill. Return to the saucepan and add cream, if you like, to tone down the spiciness. Add the salt and pepper and the remaining stock, if necessary, to thin the soup. Taste and adjust seasonings.

Reheat the soup, ladle into bowls, and top with the toasted bread cubes and cheese.