Trim off and sort the top flowerets off the bunch of broccoli. Set aside separately for garnishing the soup. Cut the remaining broccoli into 2-inch pieces.
Meanwhile in a large sauce pan, bring 2 quarts of water to the boil. Add the broccoli flowerets to the boiling water and cook until tender. About 5 minutes. Using a slotted spoon remove the broccoli pieces and set aside. Repeat process for the remaining broccoli pieces.
In a separate medium sauce pan melt the butter and add the flour, stirring with a wire whisk. Mix well. Stirring rapidly, add the chicken broth. Over medium heat, stir and cook the mixture until thicken and smooth. Add the broccoli pieces and simmer for 10 minutes, stirring occasionally.
Using a hand held mixer, blend until smooth. Bring to the boil. Salt and pepper to taste. Add the broccoli flowerets, heavy cream, milk, nutmeg, and a dash of cayenne pepper.
CREAM OF BROCCOLI SOUP https://foodandnutrition.com/cream-of-broccoli-soup-2/