Broccoli and Parmesan Puree

from martha stewart

3 T. olive oil
2 1/2 lbs. broccoli (2-3 heads), cut into 3/4 inche pieces (7 c.)
4 garlic cloves, thinly sliced
1/2 c. plus 2 T. water
coarse salt
1/2 c. whole milk
1/2 c. heavy cream
1/2 c. plus 2 T. Parmesan cheese
freshly ground pepper, to taste

1. Heat oil in a large skillet over medium heat. Add broccoli and garlic and cook until brightly colored and beginning to turn to golden brown, about 8 min. Add water and 1 t. salt to skillet. Cover, and cook until tender, about 10 min. Drain any remaining liquid from skillet.

2. Puree half the broccoli in a food processor or blender, and then tranfser to a large bowl. Puree remaining. Bring milk and cream to a gentle simmer in a saucepan. Add milk/cream mixture to blender and pulse to combine. Stir mixture into first batch of puree.

3. Stir in parmesan and season with salt and pepper. Garnish with additional parmesan

e-notes: ben and i really liked this - we just had it last nite! yum. we didn't do cream -just used milk instead.