-
1
Bring a pot of water, large enough to cover the broccoli, to boil with the kosher salt.
-
2
Have a large bowl of ice water nearby.
-
3
I don't chop the broccoli before I boil it because I do not enjoy the mess in the pot, but to each his own.
-
4
Boil the broccoli until just tender - do not overboil.
-
5
Mine took about 5 minutes.
-
6
Stop the cooking and discoloration by lifting the broccoli with tongs and placing in the ice water.
-
7
Turn your burner to medium or medium low, pour out the water and add the butter and olive oil.
-
8
Add the shallot and cook until beginning to caramelize, about 5 minutes, stirring constantly.
-
9
Adjust heat to prevent scorching.
-
10
Set aside.
-
11
Drain the broccoli and roughly chop.
-
12
Add the broccoli, cooked shallot, cheese, sour cream, and 1/2 cup whole milk to a glass blender.
-
13
Begin to puree, and add more milk until it's a consistency you like.
-
14
Mine was very thick and creamy.
-
15
Some people may like it soupier.
-
16
Salt and pepper to taste.
-
17
If you're anything like me, you'll justify needing to taste it repeatedly before anyone else gets any.
-
18
It will be lukewarm or cool at this point.
-
19
So you can either serve as is, chill it, or warm it up in the pot you cooked the broccoli and shallot.
-
20
Either way, it is rich and delicious.
-
21
Also, you may like to thin it out with chicken stock after the first 1/2 cup of milk if that suits your taste or needs better.
