Anonymous Fri Oct 07 11:22:03 2005

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