4 cups (280 g) broccoli florets

1 container (300 g) ricotta cheese

1/2 cup (35 g) Parmesan cheese, freshly grated

1/2 cup (125 ml) 35 % cream

2 garlic cloves, roughly chopped

1 green onion, cut into pieces

In a pot of salted boiling water, cook the broccoli until tender, about 3 minutes. With a slotted spoon, remove the broccoli (keep the pot of water). In a food processor, purée with the remaining ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Set aside.

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