Rinse broccoli, divide into roses, peel stems and cut into slices.
Finely dice onions, sauté in fat until soft, add stems, continue to sauté, douse with clear soup and cook for 15 minutes with lid closed.
Add whipped cream, blend, sprinkle in roux, bring to boil and season with salt, pepper and nutmeg (freshly grated). Add roses and cook for 5 minutes. Sprinkle with chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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