Bring water to your boil in a very large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.
You should slice your goat cheese after all this if you’re making the intense version. Dip the knife in the boiling trouble before each slice after only smooth cuts. Cut two slices of goat cheese per bowl being served. After cutting, make use of the hot smooth side of the knife to smooth the whites of the cheese slices for appearance.
Your broccoli is completed cooking when you are able pierce it with minimal effort. Remove the stock pan in the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to include broccoli to some blender but be cautious because it’s boiling hot! Pour enough in the water leftover from cooking the broccoli to fill the blender halfway. Add a pinch (or even more) of salt. Use several pulses with your blender to interrupt the broccoli up after which puree for a few seconds.
