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hungarian cauliflower soup

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

I keep leftover ham bones in the freezer to make soup with. I love the smell of a ham bone simmering away waiting for the vegetables to come and join in.

(1 rating)
yield 8 -10

Ingredients For hungarian cauliflower soup

  • ham bone
  • water to cover
  • 3 Tbsp
    olive oil, extra virgin
  • 2 md
    onions, chopped
  • 4-5 lg
    carrots, peeled and cubed
  • 4
    celery ribs, diced
  • 1
    bay leaf
  • 1
    head cauliflower, cut into florets
  • 1 qt
    milk
  • 4 Tbsp
    flour or cornstarch mixed with some of the milk to make a slurry
  • kosher salt and freshly ground black pepper to taste
  • paprika and fresh parsley, chopped for garnish

How To Make hungarian cauliflower soup

  • 1
    Put ham bone in a large Dutch oven and cover with water. Saute` onions, carrots and celery in olive oil. Add to ham bone and water along with a bay leaf. Simmer a couple of hours or until meat is falling off the bone.
  • 2
    Remove ham bone from pot and allow to cool. Meanwhile add the cauliflower to broth and simmer until tender.
  • 3
    Add the ham pieces back to broth. Make a slurry with milk and flour or cornstarch. Stir into simmering broth. Add milk and allow to thicken. Adjust seasonings.
  • 4
    Garnish with paprika and fresh parsley. If there isn't as much ham as you would like I buy a package of cubed ham and add just til it is just heated through as ham is already cooked.

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