EMERALD ISLE SOUP

1/4 cup leeks or onions, chopped, about 3/4 ounce 
1-2 tablespoons butter 
16 ounces frozen broccoli 
2 cups chicken broth, homemade preferred 
Salt and pepper, to taste 
1 cup heavy cream 
Pinch nutmeg, optional

Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.

Makes about 6 servings 
Freezing not recommended

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