Cauliflower Cheese Soup

by Jean Lepkowski
(Torrox Spain)

Ingredients:

* 1 med. head of cauliflower, separated into
flowerettes
* 1 med. onion, chopped
* 4 cups chicken or vegetable stock
* 1/2 tsp. Worcestershire sauce
* 1 cup Cheddar cheese, grated
* salt and pepper
* 2 cups half-and-half or light cream
* chopped chives

Preparation:

Combine cauliflower, onion, and stock in slow cooker. Cover and cook on low for 6 to 8 hours. 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, if desired.
Serves 4 to 6.