Hungarian Cauliflower Soup
Source: Pam and Kerry Ann Cobb

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
white pepper

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.