Ingredients

1 medium cauliflower head separated flowerets
1 medium onion chopped
1 carrot chopped
1 celery stalk chopped
4 C. chicken stock
2 C. light cream
1/2 tsp. Worcestershire sauce
1 C. grated Cheddar cheese
Salt to taste
Freshly ground black pepper to taste
Ch

Cooking Instructions

Put cauliflower, onion, carrot, celery, and chicken stock in crock pot. Cover and cook on low for 6 to 8 hours. Puree in blender. Return to crock pot. 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.
 
 
 When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)