1 tbsp. olive oil
1 med. onion, chopped
6 c. brussels sprouts or broccoli, cut into 1 inch pieces
2 c. chicken or vegetable stock
1 1/2 c. milk
1/4 tsp. ground mace
1/4 tsp. coarsely ground black pepper
1/2 tsp. sugar
Cream, enough to thin
2 tbsp. chopped chives

Saute the onion in oil for 5 minutes in a 3-4 quart pot. Add the sprouts or broccoli with broth and milk. Cover and simmer for 15 minutes.

Puree the soup in batches and return to pot. Stir in the mace, pepper and sugar. Add enough cream to thin it to a moderately thick soup texture. Heat through; serve, garnished with chopped chives. Serves 4.