Cream of Cauliflower Soup

• 700ml basic vegetable stock
• 40g long grain rice
• Onion, small finely chopped
• Bouquet Garni
• Nutmeg, pinch of grated
• Cauliflower, medium sized, about 350g prepared
• 150ml Milk
• 4 tbsp whipping cream
• salt and pepper

Bring the stock to the boil in a pan, add the rice, onion, bouquet garni and nutmeg and cook for 15 - 20 mins until the rice is tender.

Cut the cauliflower into small florets and steam over boiling water for 10 mins until tender. Do not overcook. Reserve a few florets for garnishing and add the remainder to the stock with the milk.

Simmer for 5 mins then remove from the heat.

Puree the soup. If it is too thick add a little more milk.

Return to the pan, stir in the cream and reheat without boiling.

Taste and season. Serve garnished with the reserved cauliflower florets.