3 cups broccoli florets, chopped
1 potato, peeled and chopped
2 tablespoons butter
1/2 cup heavy cream
1 onion, chopped
6 cups chicken stock, or vegetable stock to keep it vegetarian
Pinch of nutmeg
Sauté onions melted butter until translucent. Add chicken stock and potatoes and simmer for until potatoes are tender. Add broccoli to the mixture and simmer for a few more minutes. Once the potatoes and broccoli are soft, blend the mixture in a food processor until it is a smooth puree. Add cream to the mixture and season with salt, nutmeg and pepper.