Wednesday, 17 August 2011

Broccoflower Cream Soup

This makes a great winter soup.

Not quite broccoli, not quite cauliflower.

Melt 30g unsalted butter and 2 Tablespoons Extra-Virgin Olive Oil in saucepan. Add 1 onion, chopped and 1 clove garlic, chopped. Cook in low heat until onion is transparent.

Add broccoflower* florets and cook for 3 minutes on high. Add 3 cups of vegetable stock, 1/4 cup long grain (uncooked) rice, 1/2 teaspoon of nutmeg, salt and pepper. Bring to boil and simmer for 5 minutes in low heat.

Puree the soup. Add 1/3 cup of cream and reheat but do not boil.

It can be served as a light lunch or as a starter. 
*you may substitute broccoflower with broccoli or cauliflower

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