Creamy Cauliflower and Garlic Soup

Time needed
15 min preparation
+
7 hour cooking
Serving Size / Yield
6 servings
Ingredients
- 1 medium head of cauliflower, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 carrot, chopped
- 4 stalks celery, chopped
- 4 cups chicken stock
- ½ teaspoon Worcestershire sauce
- ½ cup cheddar cheese, shredded
- salt
- pepper
- 2 cups half & half
- ½ cup blue cheese
- ½ cup walnuts
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Directions
Combine the cauliflower, onion, carrot, garlic, celery and chicken stock in the crockpot. Cover and cook for 6-7 hours, or until the vegetables are tender. Pour the soup into a mixer, working in batches if needed, and blend until smooth. Pour back into the crockpot and mix in the half & half, Worcestershire sauce and cheese. Add salt and pepper to taste. Mix well and cook for an additional 12-15 minutes or until heated through. When serving, garnish the soup with blue cheese and walnuts.
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