THE BEST Cream of Broccoli Soup

Heat in a soup pan:
¼ cup chicken stock
1 T. butter

Add:
1 medium onion chopped, cook for 5-10 minutes until soft

Add:
2 cloves garlic, minced
1/8 tsp freshly ground nutmeg

Stir in:
4-5 cups chicken stock
½ C. white wine
1 ½ lb. coarsely chopped broccoli.

Bring to a boil. DO NOT COVER or the broccoli will turn brownish. Simmer for 5-7 minutes.

Puree soup until smooth.

Add:

½ lb. chopped broccoli and simmer for an additional 5 minutes (optional, but great for texture)

Stir in:

½ C. heavy cream or half and half.

Season with salt and pepper.

Submitted by: Charity Johnson