Cauliflower and Cheese Soup
1 medium cauliflower head, separated florets
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cups chicken stock
2 cups light cream
1/2 teaspoon Worcestershire sauce
1 cup grated Cheddar cheese
Salt, to taste
Freshly-ground black pepper, to taste
Chopped chives, for garnish
Put cauliflower, onion, carrot, celery, and chicken stock in crockpot. Cover and cook
on LOW for 6 to 8 hours.
Puree in blender. Return to crockpot. Blend in cream, Worcestershire and cheese. Add
salt and pepper to taste. Stir to mix well. Turn control to HIGH and heat through;
garnish servings with chopped chives.
This recipe yields 4 to 6 servings.
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