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
  • 4
    celery ribs, diced
  • 1
    bay leaf
  • 1
    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


  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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About Hungarian Cauliflower Soup

Course/Dish: Cream Soups, Other Soups

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