ReceptnaptárCauliflower soup with paprika roux
Kelvirág is the old Hungarian name for cauliflower, and this soup is the traditional version made with a paprika roux. The rich flavour comes from a strong meat broth, and egg yolk, cream and butter make it velvety at the end. The sweet, mild taste of cauliflower pairs well with paprika. On cold days it is a light but satisfying first course.
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Ingredients
Method
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- Cook the cauliflower florets in salted water until tender, about 10 minutes, then drain.
- Make a thick roux from the lard and the flour, take it off the heat and stir in the paprika.
- Immediately pour in the broth so the paprika doesn't turn bitter, stir smooth, and bring to a boil.
- Add the cooked cauliflower florets, and boil together for a few minutes.
- When serving, mix in the egg yolk, the cream and the butter, don't boil it any further.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not overcook the cauliflower, because it falls apart and takes on a strong cabbagey smell. It is ready when a fork just slides through it.
- The robust flavour of the broth is the foundation of this dish, so use home-made or good-quality stock rather than a stock cube.
- Stir the paprika into the roux off the heat, then add the liquid straight away, because in hot fat it burns within seconds.
Frequently asked questions
Is frozen cauliflower all right?
Yes, cook it from frozen and for less time, because it softens more quickly. The flavour is a little weaker, so it is worth adding a touch of nutmeg.
Can I leave out the egg yolk and cream?
Yes, without them the soup is lighter and cleaner in flavour. You can soften it instead with a spoonful of sour cream, thinned with some of the hot liquid before it goes into the soup.
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