Hungarian Cauliflower Soup

Marsha Gardner


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.


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ham bone
water to cover
3 Tbsp
olive oil, extra virgin
2 medium
onions, chopped
4-5 large
carrots, peeled and cubed
celery ribs, diced
bay leaf
head cauliflower, cut into florets
1 qt
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


  • 1Put 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.
  • 2Remove ham bone from pot and allow to cool. Meanwhile add the cauliflower to broth and simmer until tender.
  • 3Add 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.
  • 4Garnish 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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About Hungarian Cauliflower Soup

Course/Dish: Cream Soups, Other Soups

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