Cauliflower cream soup with cheese

Ingredients for 4 servings:

• 460 g cauliflower, frozen, unthawed florets
• 1 medium-sized onion(s), finely chopped
• 1 carrot(s), celery or potato, chopped
• 4 tsp chicken broth (instant powder)
• 200 ml sweet cream
• ½ tsp Worcestershire sauce
• 150 g cheese, grated (cheddar or similar)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 10 minutes

an American recipe for the crockpot (slow cooker)

Add the vegetables, 960 ml water, and the instant soup powder to the crockpot. Cover and simmer on low for 5 to 6 hours. The vegetables should be buttery soft. Purée the soup in the pot with an immersion blender or use a blender if necessary. Now add the heavy cream, Worcestershire sauce, and shredded cheese. Mix everything well and heat through again (do not boil!). Season with salt and pepper to taste and serve. Tip: You can also use processed cheese (Gouda or Emmental) instead of the shredded cheese.