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Hungarian Cauliflower Soup
8 c Milk
1 Onion, finely chopped
1 Carrot, finely chopped
6 oz Ham, cut into small pieces
1 Head cauliflower
1/2 c Sour cream
2 ts Salt
In a saucepan bring the milk to a boil. Strain it through a fine
strainer into a large pot. Add the onion, carrot and ham. Cover
partially and simmer over medium heat for 10 minutes, taking care
that it does not boil over. Meanwhile remove the florets from the
cauliflower head and chop them coarsely. Measure out 4 cups and add
to the soup. Simmer for 15 minutes more. In a small bowl stir a
little of the hot soup into the sour cream until smooth. Add this
mixture to the remaining soup along with the salt and some white
pepper to taste. Simmer briefly, stirring well. Adjust the seasoning
and ladle into warmed bowls. Serves 4-6.
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