Ingredients:
• 1 small broccoli
• 1 small cauliflower
• 1 small onion
• Hojiblanca EVOO
• 0.4 c. (100 ml) heavy cream
• 0.4 cups (100 ml) milk
• 3 c. (720 ml) water or chicken broth
• Sel Gris sea salt and pepper
• parsley—for garnishing
Preparation: Heat olive oil, sautee finely chopped onion. Add water or chicken broth and vegetables. Season with salt and pepper, cook until vegetables are completely cooked and tender. Place everything into a blender and blend into a puree. Place back into the pot, add heavy cream and milk, cook on low heat until it boils. Remove from heat. Garnish with fresh parsley, serve warm.
*An original Carter & Cavero recipe adaptation from Honestcooking.com
