RECIPES FOR COOKING BROCCOLI RECIPES

Steps:

• 1. Fill a large pan with water, add a tiny pinch of salt and bring to the boil over a high heat.
  2. Meanwhile, on a chopping board, cut the florets from the broccoli, then cut or break them into bite-sized pieces.
  3. Trim and cut the stalk in half, then finely slice it.
  4. Once boiling, use a slotted spoon to carefully lower the broccoli into the water.
  5. Cook for 3 to 4 minutes, or until tender – you should be able to poke the tip of a knife easily into the florets.
  6. Drain over the sink into a colander, then leave to steam dry for a minute.
  7. Tip back into the pan, then sprinkle with a tiny pinch of salt and pepper.
  8. Add the butter and toss to coat, then tip into a serving bowl and serve.

Steps:

• Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
• Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
• Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
• Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture. 
• Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
• Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
• Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.