2 cans chicken broth -- (14-1/2-ounce) 1 medium head cauliflower separated into flowerets
(about 6 cups) :
3/4 cup chopped celery
(about 1 large :
stalk) 1/2 cup chopped onion -- (about 1 medium) 1 tablespoon lemon juice 2 tablespoons margarine 1/4 cup all-purpose flour 1 1/2 cups low-fat milk 1/8 teaspoon pepper 1 dash ground nutmeg Heat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery, onion and lemon juice. Heat to boiling; reduce heat to medium. Cover and cook 15 minutes or until tender; do not drain. Carefully pour about half the cauliflower mixture in blender. Cover and blend until of uniform consistency. Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart saucepan over low heat. Stir in flour. Cook, stirring constantly, until flour is absorbed; remove from heat. Stir in milk and remaining 1 can broth with wire whisk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved cauliflower mixture, pepper and nutmeg; heat until hot. Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>