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Reviews Date of last review
Sat January 19, 2013
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 head cauliflower -- separated into florets
1 onion -- chopped
1 small carrot -- chopped, for color
1 stalk celery -- chopped
4 cups chicken stock
2 cups half and half -- light cream
1/2 teaspoon worcestershire sauce
1 cup grated cheddar cheese
salt and cracked pepper
chives or bacon bits
How To Prepare: Place cauliflower, onion, carrot, celery, and chicken stock in soup pot.
Cover and cook until tender.
Puree in blender.
Return to soup pot.
Blend in cream, Worcestershire, and cheese.
Add salt and cracked pepper to taste.
Stir to mix well.
Gently heat until cheese is melted.
Garnish servings with extra cheese, chopped chives or bacon bits.
Number of Servings: 9
Carbs per serving - include all nutritional information if known: 50 total recipe
Effort (Easy, Average, Difficult): Easy

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