Paprika Spiced Cauliflower Soup


1/3 cup flour
½ tsp. kosher salt
6 tbsp. unsalted butter, cubed and chilled
1 egg
1 ½ tbsp. Hungarian hot paprika
1 large yellow onion, finely chopped
6 cups vegetable stock
1 small head cauliflower, large stem removed, cut into florets
1 medium carrot, peeled and finely chopped

Kosher salt and freshly ground black pepper, to taste
1 small bunch flat-leaf parsley, stemmed and finely chopped


1. Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp. butter, and using your fingers, rub into flour until pea-size crumbles form. Add egg, and stir until dough forms; refrigerate until ready to use.

2. Heat remaining butter in a 6-qt. saucepan over medium-high heat; add paprika and onion, and cook, stirring, until soft, about 5 minutes. Add vegetable stock, cauliflower, and carrot; season with salt and pepper, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a ½-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.

3. To serve, ladle soup and dumplings into 4 serving bowls, and garnish with parsley.


Creamy Chestnut Soup

4 slices bacon, roughly chopped
2 tbsp. unsalted butter
1 large shallot, roughly chopped
1 medium carrot, roughly chopped
1 small leek, roughly chopped
1 stalk celery, roughly chopped
4½ cups chicken stock
2½ lb. fresh chestnuts, roasted and peeled, or two 15-oz. jars whole roasted chestnuts, drained
1 bay leaf
1 sprig thyme
½ cup heavy cream
½ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste

Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring occasionally, until fat is rendered and bacon is almost crisp, 3–4 minutes. Add butter, shallot, carrot, leek, and celery; cook, stirring occasionally, until vegetables are soft, 5–7 minutes. Add stock, chestnuts, bay leaf, and thyme; bring to a boil. Reduce heat to medium; cook, slightly covered, until chestnuts are very tender, about 25 minutes. Remove from heat and let cool slightly. Discard bay leaf and thyme. Working in batches, purée soup in a blender until smooth. Return soup to saucepan and place over medium heat. Stir in cream, nutmeg, salt, and pepper; cook until soup is slightly thick, about 5 minutes more.

Quick and Easy Pumpkin Soup

This quick-and-easy recipe leaves time to add a final flourish of candied walnuts, thyme and thin parmesan shavings over each colorful bowlful.


2 T olive oil
1 shallot, minced
1 yellow onion, minced
2 (28 oz) cans pumpkin puree
1 tsp salt
1/4 tsp black pepper
1 tsp ground cumin
6 C vegetable broth
3/4 C grated parmesan cheese, optional


1/2 C sour cream
1/4 C candied walnuts
Small thyme sprigs
Parmesan shavings


Place olive oil in a large saucepan. Add shallots and onions and sauté for 4-5 minutes. Stir in pumpkin puree, salt, pepper, cumin and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and stir in parmesan cheese. To serve, ladle into bowls and garnish with sour cream, walnuts, thyme and parmesan shavings.

Makes 6-8 servings.

Garlic Soup

According to Czech lore, Garlic Soup will cure just about anything, even the common cold. So if you’re feeling a bit under the weather, make a big pot of this simple soup of broth, potatoes, garlic and cheese to help you feel better. It may not be a cure but it certainly tastes rich and comforting (and keeps the vampires away!) I haven’t made this soup with Black Garlic yet, but its in the works 😀



3 thick slices rye bread, cut into large chunks (for croutons)
1 T olive oil
2 T butter
1 C yellow onion, diced
6 cloves garlic, minced
8 C chicken or beef broth or vegetable broth
2 lg potatoes, peeled and chopped
1/2 tsp salt
1/4 tsp black pepper to taste
4 oz Swiss cheese, cut into 1/2-inch cubes
2 T dill, chopped
2 T flat leaf parsley, chopped


Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet. Drizzle with olive oil, tossing to combine. Bake until deep golden brown, about 9 minutes. Remove from heat and set aside. Place butter in a medium saucepan over medium heat. Add onions and garlic and cook, stirring frequently, until translucent and softened, about 3 minutes. Add broth and bring to a boil over high heat. Add potatoes, salt and pepper. Reduce heat and simmer until potatoes are tender, about 20 minutes. Place croutons and cheese cubes in soup bowls. Ladle soup on top. Sprinkle with dill and parsley and serve.

A word of advice… If you buy the broth, check the flavor before adding the salt.

Makes 4 servings.