CREAM OF CAULIFLOWER SOUP

2 cans (14 1/2 ounces each) ready-to-serve chicken broth, divided use
1 medium head cauliflower (3 pounds), separated flowerets (6 cups)
1 large stalk celery, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon lemon juice
2 tablespoons margarine or butter
1/4 cup Gold Medal all-purpose flour
1 1/2 cups milk
1/8 teaspoon ground black pepper
Dash of ground nutmeg
Freshly ground black pepper (optional, for serving)

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 on 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. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in reserved cauliflower mixture, the pepper and nutmeg; heat until hot. Serve with freshly ground pepper, if desired.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Soup, Chili, and Bread, Betty Crocker Creative Recipes, No. 112, January 1996