1 bunch fresh broccoli (1 1/2 lbs.)
1 med. onion, chopped
2 tbsp. butter
1 potato, pared and diced
2 cans chicken broth (13 3/4 oz. each)
1/2 tsp. salt
1 c. light cream or milk
1/8 tsp. ground nutmeg
Pepper

Trim broccoli. Separate stalks and cut into 2 or 3 inch lengths. Parboil in boiling water 5 minutes. Drain. Saute onion in butter until soft but not brown (5 minutes). Add potato, chicken broth, salt and pepper. heat to boiling. Cover and simmer 15 minutes. Add broccoli, reserving a few flowerettes for garnish; simmer 5 minutes longer or until vegetables are tender. Pour mixture 1/2 at a time into electric blender; cover, blend until smooth. Return mixture to pan. Add cream and nutmeg; bring to boil. Serves 6.