Submitted by Debbie Gannaway from Gramma Debbie's Kitchen at Findlay Market
1 small onion, quartered and thin sliced
1 bunch broccoli, trimmed and sliced very thin (save a few florets for garnish)
2 cups chicken broth or vegetable broth
1/2 tsp. white pepper
1 pinch cayenne (optional)
1 tsp. nutmeg
1 cup sour cream, heavy cream or plain yogurt
Put onions, broccoli and broth in large, heavy bottomed sauce pan. Bring just to a boil and then turn heat down to a simmer. Add pepper and nutmeg. Cook until the broccoli is very tender. Once the vegetables are completely tender, add cream and blend well.
Chill and serve. Top with a small dollop of sour cream and garnish with broccoli florets.
NOTE: If you prefer smooth soups, run the broccoli and onion through your food processor or use an immersion blender, before you add the cream.