Creamy Cauliflower Soup - cooking recipe

Ingredients

1 medium head cauliflower, cut into flowerets
1 c. chopped onion
1/2 c. chopped celery
2 (13 3/4 oz.) cans chicken broth
1/2 c. water
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1 1/2 c. light cream

Preparation

Combine all ingredients except light cream in large pan or Dutch oven.
Bring to a boil over medium heat.
Reduce heat and cover.
Simmer 13 minutes or until vegetables are tender.
Pour hot mixture into blender a little at a time and puree until smooth.
Return soup to pan.
Stir in light cream and heat 2 more minutes or until hot.
Do not boil.
Makes 7 cups.