1/8 - 1/4tspcayenne or hot Hungarian paprikafor heat, use to taste
1largeyellow onionfinely chopped
6cupschicken stocklow-sodium would work well in this soup
1smallhead cauliflowerlarge stem removed, cut into small florets
1mediumcarrotpeeled and sliced or diced
For garnish: 1 small bunch flat-leaf parsley, stemmed and finely chopped
Make the 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 (mine was more of a thick batter). 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 (I just used a 1/2 tsp. measuring spoon, scooped and gave it a good rap against the side of the pot to drop into the 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.
To serve, ladle soup and dumplings into serving bowls and garnish with parsley.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!