Karfiol Leves Hungarian Cauliflower Soup Food

KARFIOL LEVES (HUNGARIAN CAULIFLOWER SOUP)

Steps:

• Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
• Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
• In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
• Add the parsley and white pepper.
• Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
• Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
• Let cool thoroughly.
• In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
• Reheat before serving.

HUNGARIAN CAULIFLOWER SOUP

Steps:

• Bring milk to a boil, add the onion, carrots and ham. Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over).
• In the meantime, remove flowerets from the cauliflower head and chop very coarsely. You want the pieces fairly large. Add them to the soup and simmer 15 minutes more.
• In a bowl, stir a little of the hot soup with the sour cream until smooth. Add back to the soup and stir until smooth. Add salt and white pepper to taste. Simmer briefly, stir gently but well.
• Serve, sprinkling each bowl with paprika to taste (I like lots).

RAKOTT KARFIOL (LAYERED CAULIFLOWER)

Steps:

• Cook cauliflower
• In casserole dish, layer butter, sour cream and butter; repeat until cauliflower used up.
• Top layer should be sour cream.
• Bake at 350 degrees for one hour or until sour cream turns brown.
• Salt to taste.

HUNGARIAN CAULIFLOWER SOUP

Steps:

• Break cauliflower into sections removing tough fibers.
• Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ).
• I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
• ( i would add the dumplings here before the roux ).
• Make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
• Add to soup gradually, stirring frequently.
• Add sour cream right before you add dumplings.( or just sour cream ).
• Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat.