| 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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