Creamy Cauliflower Soup
head cauliflower, torn apart or chopped
1Heat 1 can broth to boiling in 3-quart saucepan; stir in cauliflower, celery, onion and lemon juice.
2Heat to boiling; reduce heat to medium.
3Cover and cook 15 minutes or until tender; do not drain.
4Carefully pour about half the cauliflower mixture in blender; cover and blend until of uniform consistency.
5Repeat with remaining cauliflower mixture; reserve.
6Melt butter in 3-quart saucepan over low heat; stir in flour.
7Cook, stirring constantly, until flour is absorbed; remove from heat.
8Stir in milk and remaining 1 can broth with wire whisk; heat to boiling, stirring constantly.
10Stir in reserved cauliflower mixture, pepper and nutmeg; heat until hot.