| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 8 | servings | ||
INGREDIENTS
| 4 | c | Fat-free chicken broth soup; low sodium |
| 1 | md | Head cauliflower; (3 pounds), separated into flowerets (6 cups) |
| 1 | lg | Stalk celery; chopped (3/4 cup) |
| 1 | sm | Onion; chopped (1/4 cups) |
| 1 | tb | Lemon juice |
| 2 | tb | Margarine |
| 1/4 | c | All-purpose flour; Gold Medal |
| 1 1/2 | c | Skim milk |
| 2 | md | Green onions; thinly sliced (1/4 cup) |
| 1/8 | ts | Pepper |
| 1 | ds | Ground nutmeg |
INSTRUCTIONS
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 to 20 minutes or until vegetables are tender; do not drain. Carefully pour about half of the cauliflower mixture into blender; Cover and blend in high speed until 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. Stir in onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved cauliflower mixture, the pepper and nutmeg; cook until hot. Sprinkle with ground nutmeg if desired 8 servings. Serving: Calories 95 Fat, 4g, Cholesterol 2mg, Sodium 420mg, Carbohydrate 11g, Dietary Fibre 2g, Protein 6g. Diet Exchanges: 2 Vegetables 1 Fat. Weight Watchers' Points = 2 Recipe by: Betty Crocker's Healthy Eating 1996 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 7, 1999, converted by MM_Buster v2.0l.
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