Yield: 6 servings
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1 bunch fresh broccoli (1 1/2 pounds)
1 medium onion, chopped (1/2 cup)
2 tablespoons margarine
1 potato, pared and diced (1 cup)
2 cans chicken broth
1/2 teaspoon salt
dash cayenne
1 cup half and half or light cream
1/8 teaspoon nutmeg

Trim outer leaves and touch ends from broccoli.
Separate stalks and cut into 2 or 3 shorter lengths.
Parboil in boiling salted water in a large saucepan 5 minutes; drain well.

Saute onion in margarine in a large saucepan for 5 minutes, until soft but not brown.
Add potato, chicken broth, salt and cayenne.

Heat to boiling; lower heat; simmer 15 minutes.

Add broccoli, reserving a few flowerets for garnish; simmer 5 minutes longer or until vegetables are tender.

Pour mixture, half at a time, into the container of a blended; cover; whirl until smooth.

Return mixture to saucepan; add cream and nutmeg; bringo to boiling (if soup is too thick, add more cream or milk).

Taste and add more salt , if needed.
Garnish with reserved flowerets.

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