Hungarian Cauliflower Soup

Name: Hungarian Cauliflower Soup
Yield: Serves 8
Ingredients: 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; 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; 1 cup grated Cheddar cheese; 1 tablespoon paprika; 2 onions, diced (about 1½ cups); 4 tablespoons unsalted butter

Preparation info

Serves
8

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

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

Ingredients

4 tablespoons unsalted butter
2 onions, diced (about 1½ cups)

Soup
Spicy

Method

Procedure

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