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.
