Creamy Cauliflower Soup

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 <[email protected]>