*  Exported from  MasterCook  *
 
                          Creamy Cauliflower Soup
 
 Recipe By     : Catering Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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>
 
 
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