Cauliflower and Porcini Soup

Name: Cauliflower and Porcini Soup (Vargányás karfiolleves)
Cuisine: Hungarian
Ingredients: 1 cauliflower, trimmed and cut into florets; 1.5 litres/2½ pints/6¼ cups chicken stock; 20 g/¾ oz/1½ tbsp butter; 30 ml/2 tbsp plain (all-purpose) flour; 150 ml/¼ pint/⅔ cup sour cream; 115 g/4 oz/1½ cups fresh porcini mushrooms, cleaned, thinly sliced; 2 tarragon sprigs, leaves finely chopped; salt and ground black pepper; salt and ground black pepper

Vargányás karfiolleves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Sour cream and mushroom are classic soup ingredients and this version uses cauliflower topped with fine slices of porcini, also known as ceps. Hungarians are very fond of picking wild mushrooms, and porcini are among the most common ones found during the mushroom season. Any variety of wild mushroom will taste good in this soup.

Ingredients

1 cauliflower, trimmed and cut into florets
1.5 litres/2½ pints/6¼ cups</

Method

Put the cauliflower in a large pan with the chicken stock and bring to the boil. Season to taste with salt and pepper. Reduce to a simmer and cook for 10 minutes, or until the cauliflower is tender.
Put 15g/½oz/1 tbsp butter into a small pan and m

PER SERVING: Energy 123kcal/512kJ; Protein 5g; Carbohydrate 6g, of which sugars 3g; Fat 9g, of which saturates 5g; Cholesterol 22mg; Calcium 49mg; Fibre 2.1g; Sodium 441mg