I never had these types of soups as a kid, my grandmother's soups were always the same; she put everything in it. The only difference was when she made mushroom soup from button mushrooms or potato soup. The rest of her soups were indistinguishable. Eventually I caught on that not everyone ate soup like that and I began to treasure variety. Soup making, you guessed it, is serious business in Hungary. Every decent meal begins with a soup and you need no canned stuff or bouillon cubes to make one. Good cooks make good soups. So don't touch that can opener!

1 cauliflower
1 tsp chopped parsley
salt and pepper to taste
8 cups chicken broth
2 Tbsp Flour
2 Tbsp olive oil
1 tsp paprika
1 cup half and half

• Wash the cauliflower, break it into sections and trim the ends.
• Place the chicken broth in a medium sized pot.
• Add the cauliflower florets and parsley and bring it to boil.
• Add salt and pepper to taste.
• Reduce heat to a slow simmer.
• Cook until cauliflower is just tender.
• In a fry pan make a roux from 2 Tbsp oil and 2 Tbsp flour.
• Remove the pan from heat and stir in the Hungarian paprika.
• Add the half and half to the fry pan and stir.
• Bring to almost boil then remove from heat.
• Gradually add the paprika mixture to the soup.
• Slowly simmer soup for a couple of minutes, stirring frequently.
• Adjust the seasoning.
• Serve cauliflower soup with a large dollop of sour cream.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!