Creamy Cauliflower Soup

Cuisine: American

Category: vegetable

Servings: 8


2 (14-1/2-ounce) cans chicken broth
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
Dash of 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. 8 servings

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