Cauliflower Soup with Flour Dumplings | Homemade Tradition
(0)
15 min
Under an hour
Sezamo
O supă tradițională românească de toamnă, reconfortantă și plină de gust. Buchețelele fragede de conopidă și legumele dulci sunt completate de găluște pufoase de făină și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the vegetables
Peel and wash the carrots, celeriac, and onion. Cut the carrots into thin rounds, dice the celeriac into small cubes, and finely chop the onion. Break the cauliflower into medium florets and wash thoroughly under cold running water.
In a large pot of about 3-4 liters, melt 30 g of 82% fat butter over medium heat. Add the onion, carrots, and celeriac, sautéing them gently for 4-5 minutes until the vegetables begin to release their sweet flavors. Pour in 2 liters of hot water, add 1 tsp of salt, and let the soup simmer over low heat for 15 minutes.
Cooking the cauliflower and preparing the dumplings
Add the cauliflower florets to the pot and let simmer together with the rest of the vegetables for 8-10 minutes, until the cauliflower starts to soften slightly.
Chef's tip
The secret to fluffy flour dumplings is not to overwork the batter and to keep the soup at a gentle simmer, without a rolling boil, while cooking them.
You can also add a tablespoon of finely chopped fresh parsley to the dumpling batter for extra color and freshness.
45 min
Under an hour
