Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  fat-free chicken broth soup -- low sodium
  1        medium head  cauliflower -- (3 pounds),
                        separated into flowerets -- (6 cups)
  1              large  stal  celery -- chopped (3/4 cup)
  1              small  onion -- chopped (1/4 cups)
  1         tablespoon  lemon juice
  2        tablespoons  margarine
     1/4           cup  all-purpose flour -- gold medal
  1 1/2           cups  skim milk
  2             medium  green onions -- thinly sliced (1/4
                        cup)
     1/8      teaspoon  pepper
  1               dash  ground nutmeg

Preparation:

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

Nutritional Information:

78 Calories (kcal); 3g Total Fat; (34% calories from fat); 5g Protein; 8g Carbohydrate; 1mg Cholesterol; 240mg Sodium