Cream Of Cauliflower Soup

• 1 (10 oz.) pkg. frozen cauliflower, thawed
• 2 Tbsp. unsalted margarine
• 2 green onions, chopped
• 1 Tbsp. all-purpose flour
• 2 c. unsalted chicken broth
• 1/2 c. skim milk
• 1 medium potato, peeled and cut into 1/4-inch pieces
• 1 Tbsp. lemon juice
• 1 Tbsp. finely chopped pimiento
• 1 Tbsp. finely chopped fresh dill or 1 tsp. dried
• 1/4 tsp. pepper

1. Cut cauliflower into bite-size pieces; set aside.
2. In medium saucepan over medium heat in melted margarine, cook green onions 2 minutes; stir.
3. Stir in flour; cook until bubbly.
4. Gradually stir in mixture broth and milk.
5. Bring to a boil, stirring.
6. Add remaining ingredients.
7. Cover and cook over medium-low heat 10 minutes until potatoes are tender, stirring occasionally.
8. Makes 6 servings.
9. Only 88 calories per serving.

frozen cauliflower, unsalted margarine, green onions, flour, chicken broth, milk, potato, lemon juice, pimiento, fresh dill, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205817 (may not work)