GETTING READY
1 Trim the broccoli, discarding all the larger, older stalks.
2 Cut off the budding flower heads or small florets.
3 Chop the stalks coarsely.
4 Peel the shallots or onion and chop finely.
5 Chop the garlic finely.

MAKING
6 In a pan, heat 1 tbsp butter.
7 Add the onion and garlic and cook gently until soft.
8 Add the chopped small stems, and cook, stirring for 2-3 minutes.
9 Gradually pour in the stock.
10 Cover, and simmer over low heat for 10 minutes or until the stalks are very tender and the liquid has completely evaporated.
11 Allow to cool.
12 Transfer to a blender jar and blend to puree.
13 Add a pinch each of salt, pepper, and freshly grated nutmeg.
14 Blend well.
15 In a large saucepan, bring salted water to boil.
16 Add in the florets and boil until just tender.
17 Transfer to a sieve, and refresh under running cold water.
18 Drain well.
19 Chop finely.
20 Reheat the puree just before serving.
21 Stir in the chopped florets.
22 Remove from the heat and stir in 2 tbsp butter, grated Swiss cheese, a little more salt and pepper if needed, and the cream.

SERVING
23 ladle into individual serving bowls and serve.