David Burke's Broccoli Purée
How To Make a Sage Advice Cocktail | John Cusimano
How To Make Garlicky Mashed Potatoes and Parsnips | Rachael Ray
Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…
How To Make Root Vegetable Puree | Amanda Freitag
The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…
How To Make Creamy Mustard Sauce | Amanda Freitag
5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell
How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag
How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray
Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…
- Approximately 1 bunch of broccoli
- 1/2 cup of prosciutto, cubed into small pieces (optional)
- 1 tablespoon olive oil
- 1/2 spanish onion, finely chopped
- 1 clove garlic, finely chopped
- 1 quart chicken stock
- 1 tablespoon salt
- 1/2 teaspoon red pepper
- Sour cream
- Pumpernickel crisps
- Shredded cheddar cheese
- Parmesan tuile
Trim broccoli by removing the florets and cutting them into bite-size pieces. Peel stem and dice.
Blanch in boiling, salted water for 30 seconds or until tender and place in ice water.
Brown proscuitto in olive oil and remove from pan. Saute onions, garlic, salt and broccoli stems in the same pan over low heat until tender (do not brown). Add chicken stock and simmer for 20 minutes.
Puree veggies in a blender. Pour into a bowl and garnish with broccoli florets, proscuitto and top with sour cream, pumpernickel crisps, cheddar or Parmesan tuile.