# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1 pound 2 ounces), chopped into florets
02 - 1 medium onion, diced
03 - 1 medium carrot, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - ½ cup heavy cream, plus extra for garnish optional
→ Fats and Seasonings
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper, or to taste
11 - Pinch of ground nutmeg, optional
→ Garnish
12 - Fresh chives, finely chopped
13 - Croutons
# Directions:
01 - Heat butter and olive oil in a large pot over medium heat. Add diced onion, carrot, and minced garlic. Sauté for 4 to 5 minutes until softened and fragrant.
02 - Add chopped broccoli florets and stir to combine. Cook for 2 to 3 minutes.
03 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 to 18 minutes until broccoli is very tender.
04 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, blend soup until completely smooth.
05 - Stir in heavy cream and nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if needed but do not boil after adding cream.
06 - Ladle into bowls and garnish with additional cream, fresh chives, or croutons as desired. Serve hot.
