1 bunch broccoli
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 cayenne pepper

Trim off a sufficient number of broccoli flowerets to fill a 1 cup measure; set aside for garnish. Cut the 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 only 2 minutes. Drain both batches; set aside.

Melt butter in saucepan, add flour and stir with wire whisk. Add broth and stir rapidly, cooking until thickened and smooth. Add broccoli pieces (not garnish) and simmer for 10 minutes. Ladle soup into a food processor or blender container; puree until smooth. Return to saucepan, bring to boil: add salt, pepper, cream, milk, nutmeg and cayenne. Garnish with reserved cooked flowerets. Makes 6 servings.