A delightful and creamy Hungarian-inspired soup featuring cauliflower and a touch of paprika.
Heat the milk in a large pot over medium heat until it starts to steam.
Stir occasionally to prevent the milk from scorching.
Add the chopped onion, sliced carrots, and diced ham to the pot. Cover and simmer gently for 10 minutes.
Keep the heat low to avoid boiling over.
Cut the cauliflower into large florets and add them to the pot. Simmer for another 15 minutes until tender.
Ensure the cauliflower pieces are similar in size for even cooking.
In a small bowl, mix a ladle of the hot soup with the sour cream until smooth. Stir this mixture back into the pot.
This step prevents the sour cream from curdling.
Season the soup with salt, white pepper, and paprika to taste. Stir well and simmer for 5 more minutes.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with a sprinkle of paprika.
Pair with crusty bread for a complete meal.
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