Cream of broccoli soup with cream

• Dice the onion and potato, then sauté in oil for 3–4 minutes.
• Add the broccoli, pour in the broth, and cook for 12–15 minutes until tender.
• Puree the soup with a blender, then return it to the heat.
• Pour in the cream, heat through without bringing to a boil; season with salt, pepper, and nutmeg.
• Serve hot; garnish with a dollop of cream and a sprig of herbs if desired.

Tip: to preserve the broccoli’s bright green color, transfer it to ice water for 30 seconds immediately after cooking, before pureeing.