Main Courses

*JAN'S HONEY BAKED HAM, CAULIFLOWER AND CHEESE SOUP

This delicious Honey Baked Ham, Cauliflower and Cheddar Cheese Soup is the winner of our National Soup Month Competition. Jan's soup was picked from over 300 other entries! Her soup was a HUGE hit at HoneyBaked Hamquarters. Nice job, Jan!

Prep

15 Minutes

Cook

1.5 Hours

Serves

8

Ingredients

Butter

4 TBL

Small Yellow Onions (diced)

2

Celery (diced)

1/2 Cup

Honey Baked Ham Bone

1 - with enough ham on it to equal 1.5 cups

Garlic Cloves (chopped)

2

Head of Cauliflower (chopped)

1

Flour

2 TBL

Dry Sage

1 TSP

Salt

To Taste

Black Pepper

To Taste

Chicken Broth

48 OZ

Bay Leaf

1

Heavy Whipping Cream

1/2 Cup

Sharp Cheddar Cheese Grated

1 Cup

Preparation

Heat 2 TBL of butter in a pot over medium heat. Add 1 diced onion and 1/2 cup of celery to the butter. Add ham bone and cover with chicken broth. Cover with lid and simmer for about 45 minutes or until the ham pulls easily off the bone.

When ham is done, remove from pot and let cool. When ham has cooled, remove ham from bone and chop into pieces. Discard the bone.

Strain remaining broth into a bowl.

Cut cauliflower off of stem and chop into small pieces. Set aside.

Heat another pot over medium heat and add 2 TBL of butter. Add diced onion to pot and saute until transparent. Add ham and cook for several minutes. Add chopped garlic and cook for another minute.

Add chopped cauliflower, mix well and cook for another 5 to 10 minutes.

Sprinkle flour over ingredients in pot and mix well.

Pour in enough chicken broth to cover ingredients in pot while stirring constantly.

Add bay leaf, salt, pepper, and sage. Stir and cover with lid, leaving a crack for steam to escape. Cook 20-25 minutes.

Stir in heavy cream and grated cheddar cheese. Cook for another 5 minutes and serve. Optional: top with seasoned croutons.