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Creamed Cauliflower

4 C onions, chopped
1 clove garlic, quartered
4 stalks celery, chopped
4 bay leaf
1 tsp nutmeg
1 L sodium-reduced chicken stock
4 head cauliflower, chopped
1 L milk
2 tsp each salt and pepper
1/2 C chopped fresh chives

In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 L water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.
Puree with hand blender. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives.

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