2 tbsp. butter
1/2 c. chopped carrots
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, crushed
1 lg. potato, diced
6 c. chicken broth
Bay leaf
1/4 tsp. thyme
1 head broccoli
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
2 c. half & half cream

In stock pot, melt butter and saute carrots, onions, celery, garlic and potato 5 minutes. Add chicken stock, bay leaf, and thyme. Cut off broccoli flowerets and add to pot. Peel stems, cut into chunks, add to pot. Lower heat and simmer 30 minutes until tender. Remove bay leaf. Puree mixture in food processor or blender. Add nutmeg, salt and pepper. Stir in cream. Heat, do not boil.