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 |