How to cook a cream of broccoli

For the garnish (optional)

• Agrel leaves (or vinaigrette)
• A handful of hazelnuts
• 2-3 stalks of cooked broccoli. 

• Elaboration

  1. Make a vegetable infusion with half an onion, the leek, half a head of garlic and a sprig of celery. Put all the vegetables in a pan with a drizzle of oil, toss them around with a wooden spatula, then cover them with mineral water. When the water starts to boil, count fifteen minutes on the clock, and then remove them from the heat. Strain and set aside.
  2. In a pan or in the same saucepan where you prepared the infusion, cook the other half of the onion with a good drizzle of soft olive oil. When it is transparent, add the potato and a half and pour in the infusion, so that it covers everything. When the potato is almost cooked, about eight to ten minutes until it is completely soft, add the broccoli. And if more infusion is needed to cover the broccoli, add more, because the liquid must cover all the ingredients.
  3. When the broccoli is cooked, turn off the heat and set the mixture aside for a few minutes to cool down. Remove some cooked broccoli stalks, and reserve them for the final garnish of the dish
  4. Next, place the mixture in a blender and beat it so that it is a cream with a very fine texture. Taste it and adjust it with salt and pepper. Beat it again a little more. 
  5. Serve in a deep dish: pour in the cream, some reserved broccoli florets, some chopped hazelnuts and, finally, to give it a citrus touch, chop some garlic leaves and throw them in on top, which will add more flavor.