Ingredients
- 2 cans chicken broth
- 1 head cauliflower flowerets (separated into)
- 1 stalk
- 1 1/2 cups low-fat milk
- 3/4 cup celery (chopped)
- 1/2 cup onion (chopped)
- 1/4 cup all purpose flour
- 2 tablespoons margarine
- 1 tablespoon lemon juice
- 1/8 teaspoon pepper
- 1 dash nutmeg (ground)
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>
