1 large stalk broccoli

1 tablespoon butter

2 cups chopped either leeks, green onions, shallots, yellow onions, or a combination of these.

1 cup minced fennel bulb, stalks and sprigs

1 tablespoon water

2 – 4 cups Chicken Stock

1 1/2 cups cream

1/4 teaspoon ground coriander

Dash of Nutmeg


Peel the broccoli stem.
Cut the stem into thick slices.
Separate the broccoli tops into small florets. (There should be about 3 cups of broccoli altogether.) Melt the butter in a large saucepan.
Add the broccoli, leeks, fennel, and water.
Slowly steam-saute the vegetables over low heat, stirring until they begin to soften, about 20 minutes.
Add the stock, the cream, coriander, and nutmeg.
Bring just to a boil, cover, and simmer over low heat for about 15 minutes or until the vegetables are quite tender.
Process the soup in a blender on low speed or in a food processor until smooth.