This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing David Burke's Broccoli Purée


  • Approximately 1 bunch of broccoli
  • Salt
  • 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
For topping
  • Sour cream
  • Pumpernickel crisps
  • Shredded cheddar cheese
  • Parmesan tuile


Serves: 8 servings


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.