INGREDIENTS
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400g broccoli florets and stalks, cut into small pieces
500ml white chicken stock or vegetable stock
50g butter
1 onion, thinly sliced
6 spring onions, thinly sliced
4 garlic cloves, finely chopped
100g Bleu d’Auvergne cheese
100g double cream
3g salt
12 turns freshly ground black pepper
1 pinch freshly grated nutmeg
Method
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Place a medium saucepan over a low–medium heat and add the butter. Once melted, add the onion, garlic, salt, pepper and nutmeg. Cover with a lid and sweat gently until soft, without colouring, for approximately 5 minutes.
Add the broccoli and spring onions, cover again and cook for a further 3–4 minutes. Pour over the hot stock, cover with a lid and bring to a gentle simmer.
Remove the lid, add the double cream and cook for around 5 minutes, until the broccoli is tender. Add the Bleu d’Auvergne, then transfer to a blender and blend until coarsely puréed.
Serve immediately, finishing with a few extra crumbles of Bleu d’Auvergne stirred through or placed on top.