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Ingredientes
- 4 c. fat-free chicken broth soup low sodium
- 1 med head cauliflower (3 pounds), separated into flowerets (6 c.)
- 1 lrg stalk celery minced (3/4 c.)
- 1 sm onion minced (1/4 c.)
- 1 Tbsp. lemon juice
- 2 Tbsp. margarine
- 1/4 c. all-purpose flour Gold Medal
- 1 1/2 c. skim lowfat milk
- 2 med green onions thinly sliced (1/4 c.)
- 1/8 tsp pepper
- 1 dsh grnd nutmeg
Direcciones
- Heat 1 can broth to boiling in 3-qt saucepan. Stir in cauliflower, celery, onion, and lemon juice. Heat to boiling; reduce heat to medium.
- Cover and cook 15 to 20 min or possibly till vegetables are tender; don't drain.
- Carefully pour about half of the cauliflower mix into blender; Cover and blend in high speed till uniform consistency. Repeat with remaining cauliflower mix; reserve.
- Heat margarine in 3-qt saucepan over low heat. Stir in flour. Cook, stirring constantly, till flour is absorbed; remove from heat. Stir in lowfat 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 mix, the pepper and nutmeg; cook till warm. Sprinkle with grnd nutmeg if you like
- 8 servings.
- 2 Vegetables 1 Fat.
- NOTES : The Cauliflower soup is super, really enjoyed it we are going to have to stew for supper tonight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 8 servings | |
| Calories 73 | |
| Calories from Fat 28 | 38% |
| Total Fat 3.18g | 4% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.52g | |
| Cholesterol 1mg | 0% |
| Sodium 532mg | 22% |
| Potassium 238mg | 7% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.81g | 3% |
| Protein 3.34g | 5% |
