Posted on January 12, 2012 at 9:03 AM
3 each Broccoli Stalks and tips sliced
1 each Yellow Onion Small Diced
3 each Peeled Garlic Cloves Minced
1 each Stalk Celery Small Diced
2 tbls Whole Unsalted Butter
1 qt Chicken Stock
1 qt Heavy Whipping Cream
2 cups Asiago Cheese Grated
1 ½ cups Sun Dried Tomatoes Small Diced
Kosher salt and black pepper to taste
In a Hot Heavy Gauged Stainless steel sauce pot or enamel coated cast iron pot, melt butter and season and sauté onion, garlic and celery until onion is translucent. Once onion is translucent, add in chicken stock and bring to a boil. Reduce volume by half and add in heavy cream and broccoli, season once more and bring back to a boil. Simmer until broccoli is soft and cream has reduced by half in volume. Remove from heat and fold in asiago. Puree until smooth in blender. Fold in Sundried tomatoes and taste. Adjust seasoning as needed, taste again.
Wash, rinse, repeat until flavor is where you want it.
Serve and enjoy.