1 bunch broccoli (about 1 1/4 lb.)
4 tbsp. butter
6 tbsp. flour
5 c. chicken broth
Salt & pepper to taste
1/2 c. heavy cream
1/2 c. milk
1/4 tsp., nutmeg
Dash of cayenne pepper

Trim off a sufficient number of broccoli flowerets to fill a 1 cup measure; set aside for garnish. Cut remaining broccoli into 2 inch pieces. Place these pieces in saucepan, cover with water and cook 5 minutes. Cook garnish separately in the same way, but for 2 minutes. Drain both; set aside.

Melt butter in saucepan, add flour and stir with wire whisk. Add broth and stir rapidly, cooking until thick and smooth. Add broccoli pieces (not garnish) and simmer for 10 minutes. Ladle soup in food processor or blender, puree until smooth. Return to saucepan and bring to a boil. Add rest of ingredients. Garnish with reserved flowerets. Serves 6.