Broccoli Aligot

Cut the thick stems off the broccoli and reserve for another use. Place the broccoli crown cut-side down. Using a sharp knife and following the shape of the crown, shave off only the dark green tops of the florets, avoiding any stems which can affect the creaminess of the purée. (You’ll need 5 to 6 cups shaved broccoli.) Reserve the naked florets for another use, or toss them in shame.

Melt the butter in a medium, heavy pot over medium heat. Add the shaved broccoli and 1 teaspoon salt. Cook, stirring frequently, until bright green and softened, 6 to 8 minutes.

Add the cream and bring to a simmer. Cook, stirring frequently, until most of the cream is absorbed by the broccoli, 3 to 5 minutes.

Take off heat. Use an immerse blender to blend until completely smooth, adding a tablespoon or two of cream to get it moving if necessary, and periodically stopping to stir the mixture with a spatula.

Return heat to medium. Add a handful of cheese and stir vigorously with a wooden spoon or stiff silicone spatula until thoroughly melted. Repeat with the remaining cheese, waiting until the first addition has integrated before adding the next handful. Keep stirring vigorously until the mixture is stretchy. (Do not let the mixture come to a simmer, but be sure it’s hot enough for the cheese to melt or it won’t stretch.)

Remove from heat. Season with salt and pepper and serve immediately.