Broccoli Puree With Ginger

Directions

1. 1
   Cut off a 1/4-inch-thick slice of ginger and reserve.
2. 2
   Grate the remainder and wrap it in a thin cotton tea towel.
3. 3
   Twist the towel tightly to release the juice.
4. 4
   Reserve 1/2 teaspoon juice and discard the rest with the grated ginger.
5. 5
   Heat the oil in a large saucepan over medium heat.
6. 6
   Add the ginger slice, onions and garlic, cover and sweat until the onions are soft but not browned, 5 to 8 minutes.
7. 7
   Add the cream, bring to a boil and simmer until slightly thickened, about 4 minutes.
8. 8
   Discard the ginger slice and keep the cream warm.
9. 9
   Bring a pot of salted water to a boil.
10. 10
    Add the broccoli and cook until very tender, 8 to 10 minutes.
11. 11
    Drain in a colander and press against the sides with a wooden spoon to extract excess water.
12. 12
    Put the broccoli in a food processor, add 1/2 the cream mixture, a pinch of salt and a pinch of cayenne.
13. 13
    Process until smooth.
14. 14
    Add the remaining cream mixture and the ginger juice; blend well.
15. 15
    Adjust the seasoning and serve warm.