Broccoli Purée

For the Broccoli Purée

• 2 heads broccoli
• salt to taste

Bring a large pan of salted water to the boil. Trim the broccoli, we are using the heads only here: the stems are used for the salad. Blanch the florets for 90 seconds. Remove from the pan and place in a blender. Blend until smooth; if the mix seems a little thick add some of the cooking water. Season with a little salt and pass into a bowl over an ice bath.