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.

★★★★★ 1 vote


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


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.

About this Recipe

Course/Dish: Cream Soups, Other Soups