2 lbs. fresh broccoli
1/4 c. butter (or margarine)
1/2 to 3/4 chopped onion
4 c. (approximately) chicken broth
Freshly ground pepper
1/2 to 3/4 tsp. (approximately) freshly grated nutmeg
Sherry to taste (optional)
Cayenne pepper (optional)
Cut the broccoli tops from the stems and reserve them. Peel and cut the stems into small pieces.
Heat the butter in a skillet, add the onion, and cook it until the onion is translucent (not brown)about 5-6 minutes. Add the chopped broccoli stalks and 2 1/2 c. broth, salt and pepper and nutmeg to taste. Bring the mixture to a boil and simmer until the stalks are just tender.
Add the broccoli flowers (and optional dash of sherry or cayenne pepper) and cook until they are tender, about 5 minutes longer.
Blend the cooked broccoli and liquid in a blender until it is smooth. Chill the soup for several hours. Whisk the remaining broth into the pureed mixture to make the desired consistency, correct the seasonings, and chill some more.