Cauliflower soup (karfiolleves): creamy Hungarian soup with a flour and sour cream thickening

Method

1. 1

   Preparation

   Break the cauliflower into florets, slice or dice the carrot and parsnip, finely chop the onion, and crush or finely chop the garlic.

2. 2

   Frying

   Fry the onion in a little oil until soft and translucent, then add the root vegetables and cauliflower and fry them briefly over a medium heat.

   5 min
3. 3

   Seasoning

   Take the pan off the heat, sprinkle over the paprika and garlic, and stir thoroughly so the flavours are released into the oil.

   1 min
4. 4

   Cooking

   Cover with water, season with salt, then simmer the vegetables over a medium heat for about 30 minutes until tender.

   30 min
5. 5

   Thickening

   Mix the sour cream with the flour, thin it with a little hot soup, then stir it back into the pot and bring to the boil, stirring constantly.

   4 min
6. 6

   Serving

   Serve hot, sprinkled with finely chopped parsley.