Peel broccoli if necessary and chop coarsely. Place in saucepan with 3 cups of stock. Cook over medium heat until the broccoli is tender. Puree in an electric blender or press through a strainer. Melt the butter in a soup kettle, blend in the flour and stir in the cream. Simmer over a low flame, stirring constantly for 3 minutes. Stir in the pureed vegetable and the remaining two cups of chicken stock and simmer until it reaches desired thickness. Adjust the seasonings and serve in individual bowls garnsihed with reserved cooked vegetable. Serve with nutmeg sprinkled on top.
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