1 1/2 lbs broccoli,
2 Tbsp butter
2 shallots peeled and finely chopped
1 Tbsp dry Sherry
30 ounces chicken stock or vegetable stock
1 cup half and half
Stilton or other blue cheese
Chop the upper stalks of the broccoli in even pieces, about one inch or so. Chop the florets as well. Set aside, separately.
Melt the butter over medium heat in a soup pot and saute the shallots for a few minutes until soft.
Add the chopped broccoli stalks to the pot. Add the sherry at this point, if using.
Add the chicken stock and bring up to a simmer. Cook gently for a few minutes until the stalks are just starting to get tender.
Add the broccoli florets and bring back to a boil, then turn down the heat to simmer. Cover and simmer just until the broccoli is tender. Check often with the tip of a knife, or to taste. This will only take a few minutes. Note: try not to over cook the broccoli, I like it to stay nice and vibrant so remove from the heat the minute it's tender.
Let the soup cool for a few minutes and then, working in batches, puree the soup in a large food processor or blender. Blend until the soup has the texture you prefer. You can make it perfectly smooth, or leave a little texture. Note: be careful when pureeing hot liquids. Be sure your lid is on securely.
Wipe out the soup pot and pour the pureed soup back in. Stir in the half and half, and add the crumbled cheese. Heat on medium low to re-heat the soup and melt the cheese. Taste at this point to add salt if you like.
Serve hot, garnished with crumbled cheese and/or broccoli florets. I like to add a sprinkle of fresh grated nutmeg and black pepper.
