1 bunch broccoli
1 med. onion, chopped
4 potatoes, pared and cubed
1 c. light cream
2 tbsp. butter
2 cans chicken broth or 2 c. bouillon
1/2 tsp. salt
1/8 tsp. nutmeg
Dash of cayenne pepper

Parboil broccoli 5 minutes in salted water. Saute onion in butter in large saucepan. Add potato, broth, salt, and pepper. Bring to a boil. Lower heat and simmer 5 minutes. Put mixture, half at a time, in blender. Return to pan and add cream and nutmeg. Bring to boil. You may add milk if soup is too thick. Season with garlic salt and onion salt.