1Saute 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.
2Puree in a blender or with a stick blender until smooth and thick.
3Stir in the heavy cream and blend well.
Seasoning to taste and add nutmeg.
Reheat if needed.
4Freezing not recommended.
Per serving: 204 calories; 19g fat; 5g Protein; 5g Carbohydrate; 2g Dietary fiber; 3g Net Carbs.