2 oz. butter
1 lg. onion, sliced
1 garlic clove, crushed
1 sm. bunch broccoli (broken into flowerets)
1 1/2 pts. chicken stock
Salt and pepper
1/4 tsp. grated nutmeg
2 fl. oz. light (single) cream
1 to 2 potatoes (optional)

Melt butter in a saucepan. Add the onion and garlic and fry for 5 minutes. Add broccoli or cauliflower and stock and bring to a boil. Season with salt and pepper to taste and stir in nutmeg. Cover and simmer for 1 hour. Puree in blender. Return to pan, reheat and stir in cream. Serves 6.