INGREDIENTS
5 cups
Broccoli floret
2 cloves
Garlic
1
Onion
1 cup
Shallots
4 cups
Chicken stock
1
Kosher salt
2
Kosher salt and freshly ground black pepper
1
Canola oil
4 tbsp
Olive oil
2 tbsp
Butter, unsalted
1/2 cup
Cream
1/2 cup
Gruyere cheese, grated