Hungarian Cauliflower Soup

This roasted paprika cauliflower soup comes to life with a dollop of sour cream and fresh notes of parsley and dill.

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1 cauliflower
6 cloves garlic
1 tablespoon paprika
1 teaspoon chili powder
1/2 yellow onion
zest of 1/2 lemon
2 1/2 cups chicken or vegetable broth
salt and freshly ground black pepper for seasoning

Yields: 4 appetizer portions


1. Pre-heat oven to 400 degrees F. Segment cauliflower head into medium-sized chunks and season with paprika, chili powder, olive oil, salt and pepper in a large bowl. Toss well before placing on a baking sheet.

2. Add fresh thyme and three garlic cloves to baking sheet before placing in the oven. Roast for 15 minutes, and stir cauliflower before reducing heat to 350 degrees F. Roast for an additional 10 minutes.

3. In a saucepan with olive oil on medium high heat, saute chopped yellow onion, four sticks of fresh thyme and remaining garlic until golden, approximately five minutes. Add stock and bring to a simmer. Add roasted cauliflower to the pan, setting aside a 1/2 cup for soup and garnish. Reduce heat to low, and cook covered for an additional 10 minutes or until cauliflower is soft. Add lemon zest.

4. Using a hand blender or a food processor, blend soup mixture until smooth, add a portion of the remaining cauliflower florets and top with extra roasted cauliflower, parsley, dill and sour cream. Serve warm.

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