I made this for dinner last night and I loved it. The husband thought it was ok too, but he’s not a huge soup eater. The flavor was really pretty simple, but with a bit of a spicy after bite. I only had about half as much paprika as it calls for, so I put in some extra cayenne and ground red pepper. So mine might have been a little spicier than it was supposed to be, but that’s how we like it.
- 1/3 cup all-purpose flour
- 1/2 tsp. salt
- Bit of freshly ground pepper
- 6 Tbsp. unsalted butter, cubed and chilled, divided
- 1 egg
- 1 Tbsp. paprika
- 1/8 – 1/4 tsp. ground cayenne pepper
- 1 large yellow onion, finely chopped
- 6 cups chicken stock
- 1 small head cauliflower, large stem removed, cut into small florets
- 1 medium carrot, peeled and sliced or diced
To make dumplings: In a small bowl, stir together the flour, salt and a bit of freshly ground pepper. Add 2 Tbsp. of the butter, and using your fingers, rub the butter into the flour until pea-size crumbles form. Add egg, and stir until dough forms. Cover and refrigerate until ready to use.
In a large soup pot, heat the remaining 4 Tbsp. of butter over medium-high heat. Add paprika, cayenne and onion, and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a 1/2-tsp. measuring spoon and working quickly, spoon out and drop all dumpling dough into simmering soup. Cook, stirring occasionally, until the dumplings are cooked through, about 3 minutes. At this point, you can do a taste test and add additional salt, if necessary. Add some additional cayenne, if needed, for a bit more heat.( Which you know I did) 😉