Paprika-Spiced Cauliflower and Dumpling Soup (Karfiolleves)

1/3 cup flour
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, chilled, cubed
1 egg
1 1/2 tablespoons Hungarian hot paprika
1 large yellow onion, finely chopped
6 cups vegetable stock
1 small head cauliflower, large stem removed, cut into florets
1 to 2 medium carrots, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 small bunch flat-leaf parsley, stemmed and finely chopped (optional)

Make the dumplings: In a bowl, stir together flour and salt.  Add 2 tablespoons 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.

Heat remaining 2 tablespoons butter in a 6-quart 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 1/2 teaspoon measuring spoon, portion out and drop all dumpling dough into the simmering soup.  Cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.

Garnish with parsley and serve.

Serves 4.

From chef Andrea Nemeth via Saveur