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| This makes a great winter soup. |
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| Not quite broccoli, not quite cauliflower. |
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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.
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| Puree the soup. Add 1/3 cup of cream and reheat but do not boil. |
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| It can be served as a light lunch or as a starter. |
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*you may substitute broccoflower with broccoli or cauliflower
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