Recipe of the Week: Cream of Cauliflower Soup, by C.F.

Ingredients:

• 1 medium head of cauliflower, cut into flowerets
• 1 stalk celery, cut into 1 inch pieces
• 1 medium onion, chopped
• 1 tsp salt
• 1 pinch of white pepper
• 1 qt of chicken or turkey broth
• 1 cup of light cream
• 1/2 tsp Worcestershire sauce
• Nutmeg

Directions:

1. Combine the cauliflower, celery, onion, salt, pepper and broth in a pot.
2. Cover and cook on low for about 6 hours or until vegetables are very soft. Add water as necessary to keep from boiling dry.
3. Force the mixture through a sieve or puree in a blender
4. Return to pot and add cream and Worcestershire sauce.
5. Cook on high for 5 to 10 minutes to heat.
6. Sprinkle with nutmeg

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