Paprika Cauliflower Soup
One of our FAVORITE soups and super easy to make too!
1 1/3 c flour
2 t salt
1/2 c unsalted butter (chilled and cubed)
4 eggs (beaten)
In a bowl stir together the flour and salt; add butter. Using your fingers , rub into flour until pea-sized crumbles form. Add eggs. Stir until dough forms. Refrigerate until ready to use.
It will look like this -
4 T unsalted butter
3 T Hungarian hot paprika or Hungarian sweet paprika (depending on taste)
1 large onion, finely chopped
2-3 stalks celery, chopped
8 c vegetable or chicken stock
1 large head cauliflower cut into florets
6 medium carrots, chopped
1 t sweet basil
1 t crushed red pepper (optional, if you do not use the hot paprika)
1 small bunch parsley, chopped
Salt & Pepper to taste
Heat butter in a large stock pot over medium heat; add paprika, onion and celery. Cook until soft, about 5 minutes. Add stock, cauliflower, carrots, basil and red pepper. Bring to a boil. Reduce heat to medium, cook stirring occasionally until vegetables are tender, about 15 minutes. Add parsley.
Time to add the dumplings. Using a 1/2 t measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally until dumplings are cooked through, about 3 minutes.