Hungarian Cauliflower Soup

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Hungarian Cauliflower Soup

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 med. head cauliflower

2 cups water

1 tsp. salt

7 tbl. butter

7 tbl. flour

1 quart warmed milk

1/2 cup sour cream (room temperature)

salt and white pepper to taste

1 cup grated cheddar cheese

Sweet Hungarian Paprika

 

Trim the cauliflower and break into flowerets. Bring the water and

tsp. of salt to a boil. Add the cauliflower and cook until tender.

Drain, reserving the liquid. Mash about half the flowerets and cut the

remaining half into small pieces. Make a roux by melting the butter

in the bottom of a heavy soup kettle and adding the flour a bit at a

time, stirring continuously over low heat until the flour begins to

color. Do not brown it. Slowly add the warm milk, stirring

continuously until the mixture is smooth.

 

Add the cauliflower and heat until the soup is thick and creamy. Stir

a ladle of the hot soup into the sour cream to warm it, then pour the

sour cream mixture back into the soup. Add some of the reserved

broth if the soup is too thick. Taste for seasoning and add salt and

white pepper if desired. Serve immediately, topping each bowl with

a sprinkling of cheese and a dash of paprika. Serves 6.

 

 

Cuisine:

" Hungarian "

 

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Per serving: 9358 Calories (kcal); 690g Total Fat; (65% calories from fat); 127g

Protein; 675g Carbohydrate; 1857mg Cholesterol; 9454mg Sodium

Food Exchanges: 44 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 133 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0